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These chokes are no joke. Artichokes are stuffed with pancetta, shallots, garlic, and a white wine mixture, loaded with gruyere and pecorino cheese and topped with breadcrumbs and fresh parsley.
2 Large artichokes
1/4 Cup chopped pancetta
1/2 Cup unsalted butter
2 Large garlic cloves, minced
1 Small Shallot, finely chopped
Juice of 3 lemons
1/3 Cup dry white wine
4 Cup fresh breadcrumbs
1/4 Cup flat-leaf parsley, finely chopped
Salt
Pepper
1/2 Tablespoon pecorino cheese, finely grated
1 Tablespoon Gruyere cheese, finely grated
2 Large artichokes
1/4 Cup chopped pancetta
1/2 Cup unsalted butter
2 Large garlic cloves, minced
1 Small Shallot, finely chopped
Juice of 3 lemons
1/3 Cup dry white wine
4 Cup fresh breadcrumbs
1/4 Cup flat-leaf parsley, finely chopped
To Taste Salt
To Taste Pepper
1/2 Tablespoon pecorino cheese, finely grated
1 Tablespoon Gruyere cheese, finely grated
: 375 ˚F