Baked Seasoned Artichokes

Trim and clean Peel the artichokes, removing the toughest leaves and cutting off the tips. Remove the inner beard with a melon baller, working gently so as not to break the bottom and leave room for the filling. Complete the cleaning of all the vegetables before proceeding to the next step.

Soak the cleaned artichokes in water acidulated with lemon juice. Leave them in the water while preparing the dressing: the acidic environment prevents the cut surfaces from browning and helps keep them lighter in color.

Finely chop the lardo along with parsley, basil, garlic and onion. Season with salt and pepper the mixture, then work it until you get a battuto homogeneous, with the aromas distributed evenly in the fat lardo.

Drain the artichokes from the acidulated water and fill each vegetable with the battuto, distributing it in the central cavity. Press the filling lightly to adhere it without compacting it too much: the filling should remain firmly in place, but not leak out during cooking.

Arrange the artichokes close together in a skillet and drizzle with extra virgin olive oil. Cover with a lid and cook for 10 minutes. over medium heat. Make sure that the bottom remains moist and that the heat gradually softens the artichokes without burning them. battuto.

Transfer the artichokes to a baking pan and cook them in preheated oven at 180°C (356°F) for another 15 minutes. Wait until the leaves and the surface become more tender and slightly colored, while the filling releases the aroma of lardo and aromatic herbs.

Remove the artichokes from the oven and let them rest briefly, then serve them warm. This temperature allows you to better appreciate the artichoke's tenderness and the contrast between the savory seasoning, the aromatic notes of the herbs, and the vegetable's texture.