Baked Pesto, Pancetta & Tomato Pezzini Farms Artichokes

Ingredients:

• 4 Pezzini Farms Heirloom Green Globe Artichokes (order online) 
• 3 Lemons
• 1 Christopher Ranch Pesto Sauce (order online)
• 8 Small pieces of Pancetta
• A handful of baby heirloom tomatoes
• Olive Oil
• Pinch of Salt and Pepper

Directions:

Artichoke:

• Peel back all the tough/fiberous petals
• Cut the top 1/4 of the artichoke off
• Prepare a pot of boiling water
• Squeeze lemon in water
• Boil your Artichokes until you can easily pull away one of the bottom leaves
• Remove the inside choke (the fuzzy innards)
• Cut artichoke in half
• Coat with a light mixture of lemon and olive oil
• Throw on pre-heated grill for 5-10 minutes turning frequently to cook evenly

Mixture:

• Preheat oven to 400
• Mix together Christopher Ranch pesto with small heirloom tomatoes in Oven Safe container
• Cook until tomatoes are soft (~10 minutes)
• Pancetta:
• Throw pancetta in a skillet
• Cook until brown and crispy
• Assembly:
• Take a scoopful of the pesto/tomato mixture and line the inside of your Artichoke half.
• Add your nice and crispy piece of pancetta!
• Garnish with a squeeze of lemon!

EAT AND ENJOY!