Pork-Braised Artichokes

• 6 large artichokes
• 2 ounces minced pork
• 1 ounce minced nitrite-free bacon
• 1 small onion, chopped
• Olive oil
• 8 ounces chopped mushrooms
• Salt and pepper to taste
• 12 to 18 slices nitrite-free bacon
• 1/2 cup white wine
• 1/2 cup vegetable or chicken stock

1. Trim off the stems and cut off half the tops of the artichokes.
2. Simmer for 10 minutes; refresh in cold water and drain again.
3. Remove the chokes and fill with following stuffing.
4. Stew the pork, bacon and onion in pan but do not let the meat brown.
5. Add a tablespoon or so of oil, mushrooms, salt and pepper.
6. Cook for five minutes, stirring occasionally.
7. Tie two or three slices bacon around each artichoke with a string and place in ovenproof dish with oil.
8. Fry lightly.
9. Add wine and stock.
10. Cover and braise for about one hour at 350 degrees.
11. Remove string and serve with juices.

artichokes, pork, nitritefree, onion, olive oil, mushrooms, salt, bacon, white wine, vegetable

Taken from cooking.nytimes.com/recipes/6814 (may not work)