This recipe was originally published as part of our Smart Bunch dinner party.
TT Test Kitchen Tip: To save time, use baby artichokes in lieu of larger artichokes. These smaller artichokes grow lower on the stem than larger globe artichokes and don't have a fuzzy choke to remove. As a result, all you need to do before cooking the artichokes is trim back the tough outer leaves, peel the stems and quarter them. Click here to see step by step process of how to trim an artichoke. Frozen and thawed artichokes hearts work nicely, too; begin the recipe at step 4 and use the thawed artichokes in place of fresh, blanched artichokes in step 5.
Crispy Artichokes with Parsley and Pancetta
Yield: Serves 6
2 lemons, halved and divided
4 large artichokes
1 tablespoon plus ¾ teaspoon kosher salt, divided
½ cup plus 2 teaspoons extra-virgin olive oil, divided
½ pound pancetta cut into ½-inch cubes
1 small red onion, halved and thinly sliced
¼ cup all-purpose flour
¼ cup cornmeal
⅓ cup flat-leaf parsley leaves
Flaky sea salt
Freshly ground black pepper