Name: Artichokes Stuffed with Pancetta and Parsley
Yield: Makes 4 first-course servings
Ingredients: 2 lemons, halved; 4 large artichokes; 3 tablespoons olive oil; 3 ounces pancetta,* finely chopped; 1/2 cup minced fresh Italian parsley; 2/3 cup water

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Artichokes Stuffed with Pancetta and ParsleyBrian Leatart

(Carciofi Ritti)

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.

Recipe notes

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