Artichokes with Pancetta

For the artichokes with pancetta, remove the outer leaves from the artichokes, cut off the tips of the remaining leaves and remove the hay. (Tender leaves enclosing the heart and the stem remain.) Peel the stems, wash the artichokes and place them in soured water with lemon juice for 30 minutes.

Drain the artichokes and place them close together in an upright position in a pot. Sprinkle with bacon and parsley and season generously with salt and pepper. Mix olive oil with equal amounts of water and pour in (the pot should be a quarter full of liquid, but the artichokes should not be submerged).

Now cover and simmer for about 25 minutes. Meanwhile, periodically drizzle the artichokes with the stock and add a little water if necessary. Arrange artichokes with pancetta on plates and pour some stock over them.

Related Recipes:

Corn Chicken Stuffed with Bread on Winter Vegetables with Potato PattiesPeel the onions, dice finely. Cut bacon into small cubes, brown both in a little bit of olive oil. Chop... Asparagus RisottoRemove the peel from the lower thirds of the asparagus spears and cut the ends into small pieces. Cut... Stuffed VegetablesSpinach is not everyone’s cup of tea? With this recipe it is: Preheat the oven to 200 °C (convection... Braised Leg of Rabbit with CouscousSoak raisins in 100 ml white wine. Roast flaked almonds in a dry frying pan until golden brown. Remove peel... Peanut SoupPeel onions and garlic. Finely chop the onions. Heat the oil in a 9-liter pot, sauté the onions in it and... Wild Rice Salad with Asparagus, Salmon and Quail EggsA more wonderful asparagus recipe: Peel the asparagus spears. Bring water to boil with sugar, lemon, salt and... Vegetable Pan with ChickpeasGerminate the chickpeas for 3 days. Now rinse them in a colander. Put the sprouts in a saucepan with the water... Soup of Chickpeas and Chestnuts – TuscanyPreheat the oven to 200 °C. Slightly score the skin of the chestnuts crosswise. Place the chestnuts on a... Carrot Soup with Jerusalem Artichoke and Mozzarella CheesePeel and finely dice the ginger, garlic and onion. Clean the fennel, put the tender green aside. Cut the bulb... Morels Navet Stew with Sea Bass1. clean navets, leaving about 3 cm from the base of the stem. Keep the leaves. Remove yellowed or wilted...