Stuffed Artichokes Carciofi Ripieni

Ingredients

• 4 quarts water
• 8 lemons, juiced
• 2 cups white wine
• 5 cloves garlic, thinly sliced
• 1/2 bunch plus 1 bunch thyme
• 4 jumbo artichokes, 1 layer of leaves removed, cut in half, chokes removed
• 4 tablespoons extra-virgin olive oil
• 1 large baking potato, cut into 1/4-inch dice
• 2 pounds favas, shucked and peeled
• 2 scallions, thinly sliced
• 1/2 cup fresh bread crumbs
• 1/4 -pound salami, cut into 1/8-inch dice
• 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
• Salt and pepper to taste
• 1 cup white wine

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