Stuffed Artichoke

Ingredients

• 6 large artichokes
• 1½ lb smoked bacon, sliced
• 1 C green onion, chopped
• ½ C parsley, chopped
• 10 cloves garlic, minced
• 2 tbs salt
• 1 tbs black pepper
• 1 tbs cayenne pepper
• 2½ C olive oil
• 6 slices lemon
• 1½ C Peccorino Romano cheese
• 1½ C Parmagiano Reggiano cheese
• 10 C Italian-seasoned bread crumbs

Directions

1. Slice off the pointed ends of each artichoke. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight
2. Fry the bacon until crisp and drain. Crumble into a bowl, and mix in the bread crumbs, the grated cheeses, green onion, parsley, garlic, and seasonings.
3. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them. Tap each artichoke gently to let any loose stuffing fall off.
4. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1½ inches.
5. Pour a generous amount of olive oil over each artichoke, letting it seep in. Top each artichoke with a slice of lemon.
6. Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more. Check the water level after about 25 minutes, and add more if necessary.

Chef's Notes

• As a cooking alternative, you may also sprinkle grated Parmagiano Reggiano cheese over the top and place the artichokes under a broiler until the cheese melts and begins to brown.