Stuffed artichokes

By Spencer Watts

Ingredients

Turn the BBQ on to medium-high or 375 F (190 C).
Cut 2.5 centimeters off the top of each artichoke and rub the cut with a halved lemon.
Cut the sharp tips off the leaves, if necessary.
Scrape out as much of the choke as possible.
Squeeze lemon juice into each artichoke.
Slice off most of the stem of each artichoke to create a platform, that will give the artichoke the ability to stand upright.
Place the artichokes stem side up in a pan with 2.5 centimeters of salted water and cover the pan with tinfoil.
Cook for 40 minutes with the lid of the barbeque closed or until the stem of the artichoke feels soft when stabbed with a paring knife or skewer.
Set aside and let cool.

Turn on half the barbeque to medium or 350 F (175 C).
In a pan with medium heat, place the pancetta cook until the fat releases.
Place garlic and shallots in the pan and cook until soft.
Add wine, let simmer for five minutes.
To the pan add butter, breadcrumbs, parsley, Emmental cheese, parmesan cheese, and lemon zest, mix.
Use the pan that the stuffing was cooked and mixed in as a catch tray to stuff the artichokes.
Using a spoon to stuff the artichokes making sure to get the stuffing in between each leaf.
Put the stuffed artichokes back on the unlit side of the barbeque or the top shelf and cook with indirect heat and the lid closed for 15 minutes or until the cheese melts.
Plate and serve.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

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