Instructions: In a casserole (large enough to hold artichokes in a single layer) render the pancetta until crisp. Add the mushrooms and saute for a couple of minutes. Cover and cook until tender. Add the garlic and herbs and saute for a minute. Add the bread crumbs and season to taste with salt and pepper. Remove the stuffing from the casserole and set aside.

Add vegetable oil the casserole and saute the onion and carrot for 5 minutes. Stuff the raw artichokes with the mushroom mixture and set them over the vegetables. Add the white wine, and bring it to a boil. Cover the casserole and simmer over very low heat for 1 1/2 hours or until tender.

Remove artichokes from heat and reduce the liquid over high heat until concentrated; season to taste with salt and pepper and spoon over artichokes.

An alternative way of doing this is to use precooked artichokes and simmer them, stuffed, for 30 minutes to heat and cook the stuffing.

This recipe yields 4 servings.

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