my favorite: Artichokes with Garlic and Pancetta.......
The artichokes don't necessarily have to be baby, smallish ones will do.
Juice from one lemon
1/4 C extra virgin olive oil
4 fresh artichokes (more if they are baby ones)
1 1/4 inch thick slice of pancetta cut into sm. cubes
1 clove garlic, peeled and minced
1/4 C plus 2 teasp chopped Italian parsley
1 C chicken broth
1 teasp salt, pepper to taste
Fill large bowl with water and add lemon juice. Stem artichokes, cut off top and pull off tough outer leaves. Quarter (or halve for babies) and scrape out the chokes, dropping each piece into the bowl as you finish.
Place oil in a large, wide stainless saute pan over medium heat. Add pancetta and cook a minute. Add garlic and 1/4 C of parsley and cook 20 seconds. Add artichokes and broth. Season with S&p. Bring to a boil. Reduce heat, cover and simmer until tender, about 15 minutes. Divide among 4 shallow bowls, spooning liquid over. Add remaining parsley.
from the NY Times Sunday Magazine, many years ago.
