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Carciofi Vignarola (Italian Garnished Artichoke Hearts)

4 large artichokes
1 lemons
2 butter
1 head lettuce
2 strips bacon
1 cup dry white wine
1 lb unshelled peas
1 lb celery
1/2 head fennel
1 carrot
8 small new potatoes
1 large tomato

Trim stems from; 4 large artichokes and remove two rows of the
lower outer leaves. Cut 2 inches of the leaves from the tops of
the artichokes. Separate leaves, wash well, and cut out pale yellow
leaves from centers. With a siver spoon, scrape out the chokes.
Drop artichokes immediately into cold water acidulated with the
juice of 1 lemon. Grease a casserole large enough to hold the
artichokes with: 2 tablespoons butter. Shred 1 head lettuce and
spread it on bottom of casserole.

Shred 2 strips bacon and sprinkle pieces on top of lettuce. Place
artichokes on the bed of lettuce. Shell 1 pound fresh peas and fill
centers of artichokes with the peas. Surround artichokes with: the
heart of 1 bunch of celery, chopped, 1/2 head fennel, chopped
(including some of the green leaves), 1 carrot sliced, 8 small new
potatoes, peeled, and 1 large ripe tomato, cut into wedges. Add:
2 cups water, 1 cup dry white wine, 2 teaspoons salt, and 1/4
teaspoon pepper. Bring liquid to a simmer, cover casserole tightly,
and cook over low heat for 1-1/4 hours.


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