Carciofi Vignarola (Italian Artichoke Casserole)

1. Trim stems from; 4 large artichokes and remove two rows of the lower outer leaves. Cut 2 inches of the leaves from the tops of the artichokes. Separate leaves, wash well, and cut out pale yellow leaves from centers. With a siver spoon, scrape out the chokes. Drop artichokes immediately into cold water acidulated with the juice of 1 lemon.

2. Grease a casserole large enough to hold the artichokes with: 2 tablespoons butter. Shred 1 head lettuce and spread it on bottom of casserole. Shred 2 strips bacon and sprinkle pieces on top of lettuce. Place artichokes on the bed of lettuce. Shell 1 pound fresh peas and fill centers of artichokes with the peas. Surround artichokes with: the heart of 1 bunch of celery, chopped, 1/2 head fennel, chopped (including some of the green leaves), 1 carrot sliced, 8 small new potatoes, peeled, and 1 large ripe tomato, cut into wedges.

3. Add: 2 cups water, 1 cup dry white wine, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring liquid to a simmer, add cheese, cover casserole tightly, and cook over low heat for 75 minutes.