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Fill a large pot 3/4 full with water and
squeeze the juice from 1 lemon into the pot,
tossing in the actual squeezed lemon at the
end. Add 1 Tbsp salt to the water.
Wash artichokes, trim off the top (about 1/2
inch from the top), remove the outer leaves,
and slice in half, removing the furry part
above the heart. Immediately place them in the
water and bring to a boil. Once you reach a
boil, turn off the heat and let artichokes sit
in covered pot for 5-7 minutes. Remove from
water and drain, allowing to dry on a paper
towel.
While they are in the water, make the filling.
Cut pancetta into small cubes and saute in
garlic and olive oil until crispy.
In a bowl, combine remaining ingredients in a
bowl and mix thoroughly.
Turn artichokes over so they are cut-side up
and gently press a small mound of stuffing into
each cavity. Top with cayenne pepper and some
extra cheese.
Grill on a pre-heated grill on indirect heat
for about 20 min or until ready.
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