juice of 2 lemons, strained 8 globe artichokes
3 tablespoons olive oil, plus extra for drizzling 100 g/3 1⁄2oz pancetta, diced
2 cloves garlic, chopped 1 sprig fresh flat-leaf parsley, chopped 1 onion. chopped


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Half-fill a bowl with water and stir in the lemon juice. Trim the articl1okes, reserving the stems, open out the leaves slightly and place in the acidulated water.
2. Remove the tough stringy parts from the stems and chop . Heat the olive oil in afrying pan, add the pancetta,garlic,parsley, onion and artichoke stems and cook over a low heat, stirring occasionally, for 5 minutes.
3. Add the sausages, season with salt and pepper and cook over a very low heat for 5 minutes. Drain the artichokes, place upright in an ovenproof dish and stuff with the sausage mixture. Drizzle with olive oil and pour in the wine. Cover with foil and bake for about 1 hour, basting occasionally.

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