Recipe by mollypaul
From an Uptown New Orleans institution: Franky and Johnny's Restaurant, on Arabella Street, one of New Orleans' great neighborhood restaurants.
- 6 large artichokes
- 1 1⁄2 lbs smoked bacon or 1 1⁄2 lbs pancetta, sliced
- 10 cups Italian seasoned breadcrumbs
- 1 1⁄2 cups parmigiano-reggiano cheese (don't buy it pre-grated, and don't use that stuff from the green can) or 1 1⁄2 cups good domestic parmesan cheese, grated (don't buy it pre-grated, and don't use that stuff from the green can)
- 1 1⁄2 cups pecorino romano cheese, grated
- 1 cup green onion, chopped
- 1⁄2 cup parsley, chopped
- 10 garlic cloves, minced
- 2 tablespoons salt
- 1 tablespoon fresh ground black pepper
- 1 tablespoon cayenne pepper
- 2 1⁄2-3 cups olive oil
- 6 slices lemons
Directions See How It's Made
- Slice off the pointed ends of each artichoke.
- Rub a lemon on the cut ends to prevent browning.
- Slice off the stem end of each artichoke so that they sit up straight.
- Fry the bacon until crisp; drain.
- Crumble into a bowl, and mix in the next 9 ingredients.
- Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them.
- Tap each artichoke gently to let any loose stuffing fall off.
- Stand them in a casserole or roasting pan just large enough to hold them in a single layer.
- Add water to a depth of 1-1/2 inches.
- Pour a generous amount of olive oil over each artichoke, letting it seep in and top each artichoke with a slice of lemon.
- Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more.
- Check the water level after about 25 minutes, and add more if necessary.
- Serve hot or warm.
- The stuffed artichokes can be prepared in advance and reheated before serving.
- Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.
- Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.