Stuffed Artichokes with Pancetta and Grana Padano

Stuffed artichokes are a true Italian spring classic. They are especially popular when artichokes are at their best, and this version combines their delicate flavour with savoury pancetta and aged cheese.

Author

Agostino Fraschetta

Prep Time

30 minutes

Cook Time

35 minutes

Servings

4

Category

Dinner

Cuisine

Italian

Ingredients

• 4 large Artichokes
• 120g Whole Pancetta Arrotolata (shop here), finely chopped
• 80g Grana Padano (shop here), grated
• Breadcrumbs
• Parsley
• 1 Garlic clove
• Extra Virgin Olive Oil (shop here)
• Salt and pepper

Directions

1. Trim the artichokes and remove the tougher outer leaves.
2. Open the leaves gently and trim the tops.
3. Finely chop the pancetta, parsley and garlic.
4. Mix them with breadcrumbs, Grana Padano, olive oil, salt and pepper.
5. Stuff the mixture between the leaves of each artichoke.
6. Place the artichokes upright in a pot.
7. Add a little water and olive oil to the base of the pot.
8. Cover and cook gently until the artichokes are tender.
9. Serve warm.