4 large artichokes
6 slices bacon
2 cups finely chopped mushrooms
1 clove garlic, minced
3 tablespoons basil
2 tablespoons oregano
1/4 cup fine breadcrumbs
salt & pepper to taste
2 tablespoons vegetable oil
1 onion, finely sliced
1/2 cup dry white wine
In a large saucepan, cook bacon until crispy.
Add mushrooms and sauté 2 minutes.
Cover and cook until tender.
Crumble bacon and add back to pan.
Stir in garlic, basil, oregano, breadcrumbs, salt, and pepper.
Remove from saucepan; set aside.
Add vegetable oil to saucepan.
Sauté onion in hot oil until softened.
Spread the leaves of artichokes gently and fill the center and spaces between the leaves with the mushroom mixture.
Set the stuffed artichokes in the saucepan over the onions.
Add white wine and bring to a boil.
Cover and simmer over low heat for 1-1/2 hours or until tender.
Remove artichokes from heat.
Increase the heat and reduce the liquid.
Spoon over artichokes.