3 oz Pancetta or bacon,; finely
-chopped
2 c Mushrooms trimmed and finely
-chopped
1 Garlic,; minced
2 tb Each chopped parsley and
-basil
4 tb Fresh bread crumbs
Salt and freshly ground
-black pepper
2 tb Vegetable oil
1 Onion,; finely sliced
2 Carrots,; sliced
4 Raw artichokes,; trimmed and
-choke removed
1/2 c Dry white wine
In a casserole (large enough to hold artichokes in a single layer) render
the pancetta until crisp. Add the mushrooms and saute for a couple of
minutes. Cover and cook until tender. Add the garlic and herbs and saute
for a minute. Add the bread crumbs and season to taste with salt and
pepper. Remove the stuffing from the casserole and set aside. Add vegetable
oil the casserole
and saute the onion and carrot for 5 minutes. Stuff the raw artichokes with
the mushroom mixture and set them over the vegetables. Add the white wine,
and bring it to a boil. Cover the casserole and simmer over very low heat
for 1 1/2 hours or until tender. Remove artichokes from heat and reduce the
liquid over high heat until concentrated; season to taste with salt and
pepper and spoon over artichokes.
An alternative way of doing this is to use precooked artichokes and simmer
them, stuffed, for 30 minutes to heat and cook the stuffing.
Yield: 4 servings
Yields
1 Servings