PANCETTA-ROASTED AR­TI­CHOKES

Cuisine - - GINNY GRANT - CRED­ITS Grey plat­ter (roasted ar­ti­chokes with new pota­toes) and speck­led pasta bowls from Richard Nay­lor Ce­ram­ics; black-edged and ter­ra­cotta-edged plates from Miss Tash Ce­ram­ics; grey speck­led plate (pancettaroasted ar­ti­chokes) Holly Hous­ton Ce­ram­ics. Al

SERVES 6 / PREPA­RA­TION 30 MIN­UTES / COOK­ING 40-50 MIN­UTES

6 ar­ti­chokes

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.

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