Stuffed Artichokes

Serves 4

4 large artichokes
1 large lemon, cut in half
1 bottle (16 oz) prepared Italian dressing (or your favorite vinaigrette recipe)
5 Tbsp olive oil
4 anchovy filets (optional)
1/3 cup pancetta, diced medium fine
3 cloves garlic, chopped fine
2 cups bread crumbs
2 Tbsp fresh basil, chopped fine
2 Tbsp fresh parsley, chopped fine
1/4 cup parmesan cheese
Salt and pepper to taste
Pinch of nutmeg
2 cups chicken broth (canned if preferred)
1 Tbsp fresh mint, chopped fine
1/2 cup Monterey Jack cheese, shredded

8” x 8” baking dish

Wash and prepare artichokes, peeling away bottom tough leaves. Trim end of each leaf with scissors. Trim base so artichoke can stand upright. Place artichokes in bowl of cold water with lemon juice halves to avoid discoloration. Blanch artichokes for 10 minutes in lightly salted water. Drain upside down, allow to cool to handle. Gently spread apart leaves and with a spoon, scoop out the inedible “choke” to expose the heart. Place upright in a covered container and pour entire contents of bottled dressing over. Coat thoroughly and refrigerate overnight. Do not discard vinaigrette.

To Make Stuffing:
In a large sauté pan, heat olive oil on medium heat. Add anchovy filets, pressing with a fork to a paste consistency. Add pancetta and garlic and continue to cook, being careful not to burn. Take off heat and add the bread crumbs, basil, parsley, Parmesan cheese, salt, pepper and nutmeg. Mix thoroughly.

Spoon stuffing mixture into center of each artichoke. With hands, press stuffing between outer leaves trying to get as close to base as possible. Arrange artichokes in baking dish. Drizzle reserved vinaigrette over each, sprinkle top of each with chopped mint. Add chicken broth to bottom of baking dish to a 1-inch depth (add water if necessary). Cover tightly with foil and bake for 1 hour, or until tender, in a 350° oven. Just before service, remove foil and sprinkle Jack cheese on top and allow to melt. Serve immediately.

Pair with Ferrari-Carano Chardonnay.