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Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 cup pancetta, cut into large chunks
• 1 small onion, chopped (about 1/2 cup)
• 6 artichokes, cleaned, halved, and with chokes removed (directions below)
• 1/4 teaspoon each of salt and pepper
• 1 clove garlic, peeled and crushed
• 2 whole tomatoes, chopped
• 1/4 cup white wine
• 1/4 cup pitted Taggiasca olives
• 1/4 cup basil, chopped
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1/4 cup parsley, chopped
• 1/4 cup panko breadcrumbs

• To Clean the Artichokes

• Cut off the bottom of each stem, leaving about half the stem intact. Pull off the tough outer leaves, revealing the closely packed, tender leaves in the center; they will be tight around the bud, and should be a soft pale-green springtime color. Use a sma

Description

Serious Eats