SERVES 6 / PREPARATION 30 MINUTES / COOKING 40-50 MINUTES
2 cups sourdough crumbs 100g pancetta, finely chopped 2 cloves garlic, finely chopped ¼ cup finely chopped herbs such
as mint, parsley, marjoram zest of 1 lemon
2 tablespoons extra virgin olive oil
plus extra for drizzling 150ml white wine
Preheat the oven to 200°C. Prepare the artichokes as per the step-by-step method. You can leave them whole or cut into halves; you’ll need to remove the stems if you are planning on cooking them whole. Remove the chokes if the artichokes are large. In a bowl toss together the crumbs, pancetta, garlic, herbs, lemon zest and olive oil. Put the artichokes into a roasting dish, push the crumb mix into the centre of each artichoke and through the leaves, then drizzle with extra olive oil. Pour the wine into the dish and bake for 40-50 minutes until the artichokes are tender (a skewer should pierce the base easily), the liquid has been absorbed and the stuffing is crisp.