Stuffed Artichokes

Prepare the artichokes and with the help of a small knife with a curved tip remove the central thorny leaves and the choke

Soak them in acidulated water with lemon juice or vinegar

Prepare the stuffing: soak the bread crumbs in milk

Peel an onion and chop it

Remove the earthy part of the champignon stems; wash and chop them

Peel a clove of garlic and crush it

Wash the parsley and chop it

Put 100 g of bacon in a pan and cook it over high heat

When the fat has melted add the onion; let it brown over medium heat, stirring continuously with a wooden spoon or spatula

Add the champignons

Sauté them for two or three minutes and remove from heat

Squeeze the bread crumbs and incorporate them into the preparation along with the garlic, parsley, meat extract, and nutmeg; salt and pepper

Mix, add the egg, and mix again

Continue to mix for one or two minutes then remove from heat

Gently drain the artichokes and dry them

Fill the heart with the prepared stuffing

Cover each artichoke with a slice of bacon

If necessary, tie them with kitchen string to hold the stuffing

Peel the remaining onion and slice it thinly

Peel the remaining clove of garlic and crush it

Tie the bunch of aromatic herbs

Place the artichokes in a terracotta pot with a lid or in a heavy-bottomed baking dish

Place the onion and garlic all around

Drizzle with oil

Brown the onion for two or three minutes then pour five to six tablespoons of hot water into the dish

Salt and pepper

Add the bunch of herbs

Cover and let cook for two hours over low heat

If necessary, add more hot water during cooking

Serve them drizzled with their cooking juices

Recommended wines: Marzemino