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Schmacon Stuffed Artichoke Heart
Courtesy of Howard Bender Makes 2-3 servings

2 artichokes, whole trimmed 8 Schmacon slices, chopped 4 ounces Parmesan Reggiano 3 cloves garlic, minced 4 tablespoons olive oil 4 ounces panko bread crumbs 1 ounce kosher salt

Cut top 1 inch of artichoke off. With a teaspoon, carve out center. Place in boiling water with kosher salt for 12-15 minutes or until leaves begin to easily pull away. Drain and let cool. Spread out leaves. Sauté chopped Schmacon in a pan with garlic and olive oil until crisp, about 7-9 minutes. Mix panko, Parmesan and sautéed Schmacon together in a bowl. Stuff mixture between the leaves and center of artichoke. Top with a little more Parmesan. Place under broiler for 5 minutes, or until it begins to brown. Serve with lemon aioli or a dipping sauce of your choice.