pancetta & parmesan stuffed artichokes

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.


4-8 servings


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