This recipe for stuffed artichokes requires a good dose of patience to prepare, as you are supposed to clean the artichokes, removing all the tough outer leaves, and open them by hand, like a blooming rose. Don’t cut them in half; just press your finger in the center and slowly push apart the leaves, to make some space inside.
Then, stuff the artichokes with a battuto made of garlic, parsley, and carnesecca (literally “dried meat”), which is the old name for pancetta in the classic books of Tuscan cuisine. Chop everything by hand, on a cutting board.
