BACON-WRAPPED ARTICHOKES

6 artichokes weighing 8 ounces each, stems removed
2 lemons, halved
24 thin slices bacon, divided use
8 ounces mushrooms, finely chopped, about 2 cups
6 large sage leaves, cut across into thin shreds
1/3 cup finely chopped parsley
1 teaspoon kosher salt
Freshly ground black pepper to taste

Cut off stems of artichokes. With a heavy, sharp knife or scissors, trim leaves down to about 2 inches. As you work, keep rubbing the cut parts of the artichokes with the lemons so that they don't discolor. Snap off all of the dark-green lower leaves. With a melon baller, scrape out the choke--the hairy center also called the hay--in the center of the artichoke, exposing the heart.

Wrap the base of each artichoke with three overlapping bacon slices, securing them with toothpicks. Place bottoms in a roasting pan just large enough to hold them so they don't touch.

Heat oven to 500 degrees F with rack in bottom third.

Cut remaining bacon slices into small pieces with sharp scissors. Combine with remaining ingredients. Pack hollow bottoms of artichokes with the mixture, and top each artichoke with an even layer of the remaining mixture.

Place in oven for 30 minutes. Serve hot or warm.

Makes six first courses or light lunches
Source: Roasting: A Simple Art by Barbara Kafka and Maria Robledo