Stuffed Artichokes
Serves 8

3 oz. Panchetta
9 oz. Yellow Onion, diced
3 cups Parmesan Cheese
1 Lemon, juiced and zested
3 tbsp. Parsley, minced
2 tsp. Basil, dry
1/3 cup Olive Oil
4 Green Onions, chopped
16 Artichoke bottoms
1 tbsp. Butter
4 tbsp. Garlic, minced
1 cup Breadcrumbs, seasoned
1 tsp. Black Pepper, ground

Rinse and trim the artichoke bottoms. Remove any hard areas from the bottom and reserve.

Saute onions in butter till tender, set aside.

Cook bacon till crispy. Dice reserved trimmings from artichoke bottoms and add all ingredients in bowl. Work the mixture by drizzling olive oil till emulsified. Put a drop of olive oil in each bottom then stuff artichoke bottoms doming up with a spoon. Prior to serving, place in a pan, sprinkle with cheese, drizzle olive oil and bake for 2 minutes.

WHOLE STUFFED ARTICHOKES BRAISED IN WHITE WINE

For stuffing artichokes
2 cups fine fresh bread crumbs from an Italian loaf (4 oz)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 1/2 tablespoons finely chopped garlic
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest (optional)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 medium artichokes (8 to 9 oz each)
1 lemon, halved
4 thin slices provolone cheese

For cooking artichokes
1 1/2 cups water
1/2 cup dry white wine
1/4 cup olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Special equipment: a melon-ball cutter; a wide 4- to 6-quart heavy pot with a tight-fitting lid

Make stuffing:
Preheat oven to 350°F.

Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley,, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.

Trim and stuff artichokes:
Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.

Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.

Trim remaining artichokes in same manner.

Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.

Cook artichokes:
Put water, wine, oil, onion, garlic, salt, and pepper in pot and arrange stuffed artichokes in liquid in 1 layer.

Simmer artichokes, covered, until leaves are tender, about 50 minutes.

Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.