ingredients 4 large artichokes 4 oz pancetta finely chopped 1/2 cup chopped parsley 1/2 cup parmesan 1 chopped shallot 2 tbsp olive oil
method Gently spread leaves until center cone is reached & pull out.With a spoon, scrape out any purple-tipped leaves and fuzz. Place in lemon water. Mix together pancetta, parsley, shallots, & parmesan. Drain artichokes & spoon in mixture. Drizzle olive oil over artichokes in skillet. Add 2/3 cup water; bring to boil. Cover; cook artichokes over medium-low heat until cooking liquid is reduced by about half, about 25 minutes.