Smoky Sweethearts | Bacon, Date, and Toasted Walnut Stuffed Artichokes

Equipment

• Cutting board
• Serrated knife
• Saute pan
• Kitchen Shears
• Baking dish or Dutch oven that will snugly hold 2 artichokes
• Food Processor (optional)

Ingredients

• 2 artichokes
• 1/3 cup walnuts
• 4 slices of thick cut bacon
• 1 cup of breadcrumbs or 4 slices of sourdough
• 1/2 cup dates, roughly chopped
• 1/2 cup Parmigiano Reggiano
• 6 cloves of minced garlic, divided
• 1/2 cup olive oil
• 4 slices lemon
• 2 tbs rosemary

Instructions

1. Preheat the oven to 375°.
2. Toast the walnuts in a sauté pan over medium heat, tossing frequently to prevent burning. Cook for 5–7 minutes, or until fragrant and lightly golden brown.
3. Remove the walnuts from the pan and chop roughly.
4. Add the bacon to the sauté pan and cook over medium-low heat, flipping occasionally, until just barely done. It will cook more in the oven, so don’t overdo it! Remove from the pan and chop roughly.
5. Add the sourdough to a food processor and pulse until it forms coarse crumbs.
6. Combine the walnuts, bacon, dates, Parmigiano Reggiano, garlic, 1 tablespoon rosemary, and olive oil in the food processor. Pulse until just combined.
7. Prepare the artichokes by cutting off the stem, about ½ inch below the bottom row of leaves.
8. (Optional) Using kitchen scissors, snip off the tip of each artichoke leaf.
9. Cut about 1 inch off the top of the artichoke using a serrated knife.
10. Rinse the artichokes and turn them upside down to drain.
11. Rub a slice of lemon over the cut edges of the artichoke to prevent browning.
12. (Optional) Use a spoon to remove the fuzzy choke from the center of each artichoke.
13. Gently spread the artichoke leaves to make room for the stuffing.
14. Fill your baking dish or Dutch oven with 1 inch of boiling water.
15. Place the artichokes in the dish and stuff with the bacon, date, and walnut mixture. Start with the center, then tuck a little stuffing between each leaf.
16. Add 2 slices of lemon and 1 tbs rosemary to the water around the artichokes.
17. Cover the pot tightly with a lid (or aluminum foil, if needed).
18. Bake for about 1 hour, or until a knife easily pierces the heart of the artichoke. Cooking time may vary.
19. Uncover and broil for 2-4 minutes, until the stuffing begins to brown.
20. Remove from the oven and serve.
21. Enjoy!