Stuffed Artichokes with Pancetta and Grana Padano
Agostino Fraschetta
4
30 minutes
35 minutes
Italian
Dinner
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.
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
Trim the artichokes and remove the tougher outer leaves.
Open the leaves gently and trim the tops.
Finely chop the pancetta, parsley and garlic.
Mix them with breadcrumbs, Grana Padano, olive oil, salt and pepper.
Stuff the mixture between the leaves of each artichoke.
Place the artichokes upright in a pot.
Add a little water and olive oil to the base of the pot.
Cover and cook gently until the artichokes are tender.
Serve warm.
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