2 Lemons
Large Bowl of Water
6 fresh medium Artichokes

Stuffing:
1/4 pound pancetta, finely diced
1 clove garlic, finely minced
1/4 cup toasted pignoli (pine) nuts, chopped
1 cup fresh breadcrumbs
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1/4 cup minced fresh Parley
2 pinches Fine Sea Salt
Few grinds freshly ground black pepper

1. Squeeze lemons into bowl of water to keep artichokes from 
browning while cleaning them.

2. Clean artichokes. Cut stems from artichokes, peel off any 
outer leaves, and trim remaining leaves.

3. Place each artichoke in the acidulated water while cleaning 
off the remaining artichokes.

4. Place artichokes right side up in Dutch oven or covered side of artichokes. Cook approximately 40 minutes until artichokes are tender and 
leaves are removed easily.

5. Remove from pan, drain, and cool until you can handle. 
While cooling, prepare stuffing.

6. Preheat oven to 400°F. Place pancetta in large sauté pan. Cook until 
crisp. Add garlic and nuts. Cook until garlic is fragrant. Add breadcrumbs, 
parsley, salt, and pepper. Cool and add cheese.

7. Gently pull/separate artichoke leaves and remove choke 
(fuzzy bottom). A grapefruit spoon works well.

8. Stuff each artichoke with this mixture and place artichokes in 
baking dish. Bake until golden, approximately 20 minutes.

Exchanges/choices:
1/2 Carbohydrate
1 Fat

Calories 100 | Calories from Fat 55

Total Fat 6.0g | Saturated Fat 1.5g | Trans Fat 0.0g

Cholesterol 10mg | Sodium 260mg | Potassium 225mg | Phosphorus 110mg

Total Carbohydrate 9g | Dietary Fiber 5g | Sugars 1g | Protein 4g