Italian Stuffed Artichokes
How To Make Stuffed Artichokes - Artichoke Recipe

Each artichoke will be a full and complete meal in itself. It's not necessary to serve with any thing else.

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Italian Stuffed Artichokes

Recipe Type: Artichokes, Bacon, Cheese, Bread Crumbs
Yields: 6 servings
Prep time: 20 min
Cook time: 30 min

Ingredients:

1 pound lean sliced bacon
5 cups coarsely-chopped bread crumbs*
1 1/2 cups grated Parmesan Cheese (Parmigiano-Reggiano)
1 1/2 cups grated Peccorino Romano cheese
1 cup chopped green onions
1/2 cup chopped fresh parsley leaves
5 cloves garlic, minced
1 tablespoon salt or to taste.
1 tablespoon freshly-ground black pepper
1 tablespoon red (cayenne) pepper
6 large artichokes
1/2 cup extra-virgin olive oil
6 slices lemon

In a large frying pan over medium-high heat, fry the bacon until crisp; drain. Crumble into a large bowl and add bread crumbs, Parmesan cheese, Romano cheese, green onions, parsley, garlic, salt, black pepper, and cayenne pepper; toss to combine.

Cut about 3/4-inch off the tops of each artichoke. With your scissors, snip off the pointed ends of each artichoke leaf. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of bread stuffing around each artichoke. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1 1/2 inches.