*  Exported from  MasterCook II  *
                             Sunday Startup Artichokes
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        3  ounces        pancetta or bacon, -- finely chopped
        2  cups          mushrooms trimmed and finely chopped
        1                garlic, -- minced
        2  tablespoons   each chopped parsley and basil
        4  tablespoons   fresh bread crumbs
                         Salt and freshly ground black pepper
        2  tablespoons   vegetable oil
        1                onion, -- finely sliced
        2                carrots, -- sliced
        4                raw artichokes, -- trimmed and choke removed
      1/2  cup           dry white wine
 In a casserole (large enough to hold artichokes in a single layer) render
 the pancetta until crisp. Add the mushrooms and saute for a couple of
 minutes. Cover and cook until tender. Add the garlic and herbs and saute
 for a minute. Add the bread crumbs and season to taste with salt and
 pepper. Remove the stuffing from the casserole and set aside. Add vegetable
 oil the casserole
 and saute the onion and carrot for 5 minutes. Stuff the raw artichokes with
 the mushroom mixture and set them over the vegetables. Add the white wine,
 and bring it to a boil. Cover the casserole and simmer over very low heat
 for 1 1/2 hours or until tender. Remove artichokes from heat and reduce the
 liquid over high heat until concentrated; season to taste with salt and
 pepper and spoon over artichokes.
 An alternative way of doing this is to use precooked artichokes and simmer
 them, stuffed, for 30 minutes to heat and cook the stuffing.
 Yield: 4 servings
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