Globe artichokes filled with bacon and parsley

Directions

1. Roll the lemon on the countertop (this helps to open the pores and extract more juice) and then squeeze half of it. ≈ 10 min
2. Fill a glass with cold water and add the lemon juice. ≈ 10 min
3. Wash the asparagus, then soak it in a mixture of water and lemon juice for at least 30 minutes. ⏱ 30 min
4. Next, remove any soft artichoke hearts from the lemon water and cut off the stems. ≈ 8 min
5. Remove the tough outer leaves and place the globe artichokes back in the lemon water. ≈ 3 min
6. Meanwhile, finely chop the pork into small pieces for the filling. ≈ 8 min
7. Wash the parsley thoroughly, then dry it well by shaking it. Remove the tough stems and coarsely chop the leaves. ≈ 8 min
8. Peel the garlic and chop it into small pieces. ≈ 8 min
9. Cut the stems of the globe artichoke into small pieces. ≈ 8 min
10. Place all the ingredients in a bowl and season with salt and pepper. ≈ 2 min
11. Dice the pancetta into small pieces for the sauce. ≈ 8 min
12. Wash the parsley thoroughly, then dry it well by shaking it. Remove the tough stems and coarsely chop the leaves. ≈ 8 min
13. Next, finely chop the vegetable stems and the pork. ≈ 8 min
14. Peel the garlic and chop it into small pieces. ≈ 8 min
15. Add the olive oil to the pot, then distribute the bacon, parsley stems, and sauce evenly over the bottom of the pot. ≈ 3 min
16. Remove the asparagus from the citrus marinade, drain them carefully, and pat them dry with paper towels. ≈ 2 min
17. Place the vegetables, with the root side facing down, in the pot. ≈ 3 min
18. Carefully remove the leaves from the globe artichoke, and gently push the heart between the leaves. ≈ 3 min
19. Next, place the pot on the stove and cook the bacon and artichoke leaves for about five minutes, until they are lightly browned. ≈ 3 min
20. Pour with half of the broth, cover with a lid, and bring to a boil. ⏱ ≈ 10 min
21. Cook the vegetables, with the lid on, over low heat for 15 to 20 minutes, depending on their size, until they are tender. ⏱ 20 min
22. Next, add the vegetables and sauce, season with salt and pepper, and then pour in the remaining broth. ⏱ ≈ 10 min
23. Reduce the heat and allow the globe artichokes to simmer gently for an additional 20 minutes at a lower temperature. ⏱ 20 min
24. Finally, the globe artichokes should be tender, but not completely soft. ≈ 3 min
25. Carefully remove the cooked vegetables from the pot and arrange them on preheated plates. ⏱ ≈ 10 min
26. Season the sauce with salt and pepper, then stir in the finely chopped parsley. ≈ 4 min
27. Place each artichoke heart in a small bowl with a spoonful of the sauce. ≈ 3 min
28. Serve the asparagus immediately, hot or cold, with or without a choice of accompaniments. ≈ 2 min