Herb-and-Pancetta-Stuffed Artichokes

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.