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Stuffed Artichokes

Artichokes were always reserved for special occasions in my family. We ate them stuffed on holidays. This is one of my mother’s specialties. At the restaurant, we added a slice of pancetta, chopped, to the filling, which is a great variation. Serve these one per person.
Pull off the leaves and scrape the meaty part of each one with your two front teeth. When you get through all the leaves, the heart is, many people believe, the best part.

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Angus Hughson

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Stuffed Artichokes.


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