Panko and Pancetta-Stuffed Artichokes

Panko and Pancetta-Stuffed Artichokes  

Ingredients

2 lemons, halved 5 garlic cloves, finely chopped 4 large artichokes 5 tablespoons extra virgin olive oil 1/2 onion, diced 3 1/2 ounces pancetta, finely chopped 1/4 cup pine nuts, toasted 1/2 cup Panko bread crumbs 1 1/2 tablespoons fresh flat leaf parsley, chopped 1/2 cup Parmesan cheese, grated

Directions

Preheat an oven to 425 degrees.

With each artichoke, trim the bottom stem so that it is even with the artichoke bottom. Remove the small, tough leaves around the bottom. Cut off the top third of the artichoke. Then, using kitchen shears, trim off any remaining thorny leaf tips. Gently pry the center leaves open and, using a small spoon, scoop out the prickly choke and discard. When done place the artichokes in a bowl of water with 2 halves of lemon juice to prevent them from browning while preparing the other artichokes.

Fill a large pot with 3 inches of water. Add one of the lemon halves and 3 garlic cloves to the water. Bring to a boil. Add the artichokes to the boiling water stem down and cover the pot. Steam the artichokes until a knife easily pierces the bottom, approximately 15 to 25 minutes.

To make the stuffing, heat 2 tablespoons of the olive oil, onion and pancetta in a sauté pan over medium-high heat. Cook for 5 minutes, adding the remaining garlic for the final 30 seconds. Transfer the mixture to a bowl and add the pine nuts, Panko bread crumbs, parsley, Parmesan and the remaining 2 tablespoons of olive oil. Toss to combine.

When the artichokes are tender, remove from the pot and drain on a towel. Gently open the center and insert the stuffing mixture, starting in the center and between the rows of leaves. Place the stuffed artichokes, stem side down, in a baking dish and bake until the stuffing has browned, approximately 5 to 7 minutes.