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Carciofi Vignarola (Italian Garnished Artichoke Hearts)

Make Carciofi Vignarola (Italian Garnished Artichoke Hearts) at home with Artichokes, Lemons, Butter, Lettuce, and Bacon. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4
• 1
• 2
• 1 head
• 2 strip
• 1 cup
• 1 lb
• 1 lb
• 1/2 head
• 1
• 8
• 1
• Salt
• Pepper

Method (preview)

1. 1

   Trim stems from; 4 large artichokes and remove two rows of the lower outer leaves.

2. 2

   Cut 2 inches of the leaves from the tops of the artichokes.

3. 3

   Separate leaves, wash well, and cut out pale yellow leaves from centers.

4. 4

   With a siver spoon, scrape out the chokes.

5. 5

   Drop artichokes immediately into cold water acidulated with the juice of 1 lemon.

6. 6

   Shred 1 head lettuce and spread it on bottom of casserole.

7. 7

   Shred 2 strips bacon and sprinkle pieces on top of lettuce.

8. 8

   Place artichokes on the bed of lettuce.

9. 9

   Shell 1 pound fresh peas and fill centers of artichokes with the peas.

10. 10

    Surround artichokes with: the heart of 1 bunch of celery, chopped, 1/2 head fennel, chopped (including some of the green leaves), 1 carrot sliced, 8 small new potatoes, peeled, and 1 large ripe tomato, cut into wedges.

11. 11

    Add