Recipes and Cooking Herb-and-Pancetta-Stuffed Artichokes Artichoke halves make a natural cup shape begging to be filled. One bite of this stuffed artichoke recipe and you'll be in full agreement. By Anna Kovel Anna Kovel Website Anna Kovel is a food expert with over two decades of experience working in culinary development, from recipe creation to food styling. She shares her knowledge across her website as well as in major publications like Better Homes & Gardens and Gather Journal. Learn about BHG's Editorial Process Updated on January 21, 2022 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 35 mins Total Time: 1 hrs 10 mins Servings: 8 Yield: 8 halves Jump to Nutrition Facts Ingredients 4 steamed artichokes (see recipe) but with stems left on, cooled 3 tablespoon extra-virgin olive oil 4 ounce thickly sliced pancetta or bacon, cut into 1/4-inch dice 1 cup finely chopped onion 1 cup finely chopped celery 4 garlic cloves, minced ½ cup dry white wine ½ cup finely chopped fresh flat-leaf parsley 2 tablespoon finely chopped fresh rosemary 2 tablespoon fresh thyme leaves Coarse salt and freshly ground black pepper 3 cup torn Italian bread (4 ounces) Steamed Artichokes 4 artichokes 2 lemons (1 halved; 1 cut into wedges) Fresh Mint, Basil, and Pistachio Sauce; Tarragon Buttter; and/or Dijon Dipping Sauce Directions Halve each cooked artichoke through the heart. Use a small spoon to scoop out the fuzzy chokes and any small, papery leaves. Place artichoke halves cut side up in a lightly oiled roasting pan. Preheat oven to 400ºF. For stuffing: In a large skillet heat 1 tablespoon olive oil over medium. Add pancetta; cook until starting to brown, about 4 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 8 minutes. Carefully pour wine into skillet; cook over medium 2 minutes. Stir in parsley, rosemary, thyme, 3/4 teaspoon coarse salt, and 1/4 teaspoon freshly ground black pepper. Stir in torn bread pieces until combined. Lightly season cut sides of artichokes with salt. Divide stuffing among artichokes. Drizzle with an additional 2 tablespoons olive oil. Bake, covered, 15 minutes. Uncover and bake 15 to 20 minutes more or until browned. If desired, top with additional herbs and drizzle with additional olive oil before serving. Serves 8. Steamed Artichokes Snap off any tough or browned outer leaves. Use a serrated knife to slice off the top inch of each artichoke. Immediately rub cut surface with lemon halves. Use scissors to snip off all the sharp leaf tips. Trim stem from artichoke bottom so artichokes will sit upright. (If you trim more than 1 inch of stem, peel it and add to steamer with artichokes.) Set steamer basket over simmering water in a large pot. Arrange artichokes in basket, fitting snugly so they stand up. Cover; bring to boiling. Cook until an artichoke leaf near the center can be pulled off easily, about 30 minutes Serve artichokes and any stems warm with lemon wedges and sauces. Makes 4 artichokes. Rate it Print Nutrition Facts (per serving) 186 Calories 10g Fat 18g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 186 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 5mg 2% Sodium 253mg 11% Total Carbohydrate 18g 7% Total Sugars 2g Protein 6g Vitamin C 12.9mg 65% Calcium 55mg 4% Iron 1.4mg 8% Potassium 286mg 6% Folate, total 82.9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.