Carciofi Ripieni (Stuffed Artichokes)

Ingredients 

Cooking
4 artichokes
Extra virgin olive oil 
Water

Stuffing
1 egg
1 tablespoon crushed garlic 
Handful of chopped Italian parsley
2 tablespoons chopped speck/bacon
4-5 tablespoons Pecorino Romano cheese grated
½ cup homemade toasted breadcrumbs using stale Italian loaf (fry off breadcrumbs in olive oil in a pan, until golden)
¼ teaspoon salt

Method
Put all the filling ingredients in a medium bowl and mix them well. Keep aside.

Clean the artichokes by removing the tough outer leaves and cutting the tops of the leaves (to remove the tough brown bits only).

Cut about 1/3 of the top off you may need to do this with a bread knife. Use a spoon to scoop out the fibrous centre.

Put the artichoke hearts in a bowl of water with a little lemon juice and throw half of the lemon in there too; this will prevent the artichokes from turning brown.

Rinse the hearts off and gently open the leaves. Give the leaves one last dunk in the lemon water so it gets between each leaf. Place them upside down to drain off the water.

When ready to stuff, chop the stems off so the artichokes have a flat base. Keep the stems; these can be cooked too. Ensure you cut off the tough outer layer of the stems, revealing just the white centre; chop and add to cooking.

Using a teaspoon, pull back each leaf and add some stuffing until the whole artichoke is done; fill the central cavity of the artichoke too.

Put the artichokes, upright, in a large saucepan – it must be snug.
Drizzle the top of each artichoke with extra virgin olive oil.

Squeeze lemon juice around the artichokes (not on them) then add a half lemon to the pot.

Pour some water in the saucepan up until it reaches ¼ of the height of the artichokes, taking care not to wet the top of the artichokes or the filling will go all soggy.

Bring to boil then cook on a low flame, covered, for about 45 minutes, depending on the artichoke’s size.

Serve warm or at room temperature.

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