carciofi ripieni al forno
for 6
12 small artichokes
2 thick-skinned organic lemons
4 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
200 g pancetta, cut into small pieces
3 garlic cloves, peeled and roughly chopped
½ stale sourdough loaf, crust removed, made into coarse breadcrumbs
Maldon salt and freshly ground black pepper
extra virgin olive oil
150 ml white wine
Preheat the oven to 220°C/425°F/Gas 7.
To prepare the artichokes, cut off the stems about 3 cm from the base of each head. Pull off the tough outer leaves, removing two to three layers until you reach the leaves that are mostly pale green or yellow except for the tips. With a sharp knife cut off the tip of each artichoke. Trim the end of the stem of any fibres and use a peeler to remove any green leaf bases that may surround the top of the stem.
Grate the rind from the lemons, and put to one side. Cut each lemon in half. Cut the prepared artichokes in half lengthways through the stalk. Use the lemon halves to rub round the artichoke cut surfaces. Mix the parsley, mint, pancetta, garlic and lemon rind in a bowl, then add the breadcrumbs. Season and stir in 3 tablespoons of the olive oil.
Oil a shallow baking dish and arrange in it the artichokes, cut side up, side by side. Season, then push the stuffing into the centre of each artichoke where the bud leaves are soft. Press a little stuffing between each leaf, and drizzle with oil. Add 150 ml of hot water and the wine, and bake for 35 minutes or until the artichokes are tender, the liquid has been absorbed, and the stuffing has browned and become crisp.