Carciofi Ripieni alla Basilicata

Prepare the large globe artichokes: Trim the tough outer leaves until only the tender, pale green inner leaves remain. Cut off the top third of each artichoke. Using a spoon, scoop out the fibrous choke from the center. Rub all cut surfaces immediately with a half lemon to prevent discoloration. Place the prepared artichokes in a bowl of cold water with the remaining lemon juice.

Prepare the stuffing: In a large bowl, combine the stale breadcrumbs, grated Pecorino Romano, minced garlic, chopped fresh parsley, finely diced pancetta, 30 grams of extra-virgin olive oil, the large egg, 3 grams of fine sea salt, and black pepper. Mix thoroughly with your hands until well combined and slightly moist.

Stuff the artichokes: Carefully open the leaves of each prepared artichoke and generously fill the cavities and between the leaves with the stuffing mixture. Press the stuffing firmly to ensure it is packed well.