Country-Style Stuffed Artichokes

Ingredients:

• 3 lemons: zest of 1 and juice of all 3 (don't throw away the squeezed lemons)
• 4 large artichokes
• 5 tbsp extra virgin olive oil, plus more for drizzling
• 55 g bacon, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups fresh bread crumbs
• 1/2 cup chopped parsley
• 1 hard-boiled egg, peeled and finely chopped
• 1/3 tbsp. grated parmesan cheese
• 25 gr. ranch salad dressing (a mixture of sour cream, mayonnaise, chopped green onions, garlic powder and various seasonings)
• Freshly ground pepper

Preparation:

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Pour 1/3 of the lemon juice into a bowl of cold water and add all the squeezed lemons. Cut off 1/3 of the artichokes, then trim the stems and set them aside. Snap off the tough bottom leaves and trim their tips with scissors. Open the center leaves and scoop out the core with a spoon. As you peel each artichoke, immediately place it in the lemon water. Peel and dice the stems.
2. Heat an ovenproof skillet over medium heat. Add 3 tablespoons of olive oil and the bacon and cook for 4 minutes, until crisp. Add the garlic and cook for 1 minute.
3. Transfer the mixture to a bowl and add the lemon zest, bread crumbs, parsley, egg, Parmesan, dressing, and pepper to taste. Spread the mixture in the center of each artichoke and between its leaves.
4. Wipe the skillet dry, add the remaining 2 tablespoons of olive oil, and heat over medium heat. Add the artichoke stems, remaining lemon juice, and 1 cup of water and bring to a boil. Pack the artichokes tightly in the skillet, brush with the sauce, and drizzle with olive oil. Cover and bake for 30 minutes, until tender. Remove the lid and bake for another 10 minutes, until crisp. Serve with the cooking liquid.