Prep 25 mins
Cook 45 mins
The best artichokes in Tuscany are the small purple ones that come from the area around Grosseto, a southern city near the sea. But the variety is endless: big ones, little ones, violet ones; served boiled, steamed, even raw. In this dish, which is an interpretation of a classic Florentine recipe, artichokes are filled with a savory mixture of pancetta and parsley, drizzled with olive oil, and braised. Adapeted from Gourmet. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
- 2 lemons, halved
- 4 large artichokes
- 3 tablespoons olive oil
- 3 ounces pancetta
- 1⁄2 cup minced fresh Italian parsley
- 2⁄3 cup water
- Squeeze juice from 1 lemon into large bowl of cold water; add 2 lemon halves.
- Cut stem off 1 artichoke; cut stem into 1/4-inch-thick rounds. Place rounds in lemon water. Starting at base of artichoke, bend outer leaves back; snap off where leaves break naturally, leaving tender yellow-green leaves attached.
- Using vegetable peeler, trim outside of base until no dark green areas remain. Rub cut surfaces with remaining lemon halves.
- Cut off top half of artichoke. Pull out purple-tipped leaves from center. Using spoon, scoop out fibrous choke. Place artichoke in lemon water. Repeat with remaining artichokes.
- Drain artichokes and stems. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add artichokes and stem rounds.
- Cook until artichokes are golden, about 4 minutes per side. Remove from heat. Transfer stem rounds to small bowl.
- Mix pancetta and parsley in bowl; spoon into artichokes. Drizzle 1 tablespoon oil over artichokes in skillet.
- Add 2/3 cup water; bring to boil. Cover; cook artichokes over medium-low heat until cooking liquid is reduced by about half, about 25 minutes.
- Add stem rounds; cook about 2 minutes. Serve artichokes surrounded by stem rounds and cooking liquid.