Prosciutto Stuffed Artichokes Recipe
Summary
MethodBoiled
Ingredients
| Artichokes | 4 | |
| Water | 1 Quart | |
| Lemon juice | 1 Tablespoon | |
| 1/4 pound prosciutto or fully cooked smoked ham,finely chopped | ||
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Snipped parsley | 2 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Dry white wine | 2 Cup (16 tbs) | |
| 2 tablespoons olive or vegetable oil | ||
Directions
Remove any discolored leaves and the small leaves at base of artichoke; trim stem even with base of artichoke.
Cutting straight across, slice 1 inch off top; discard top.
Snip off points of remaining leaves with scissors.
Rinse artichokes under cold water.
Mix 1 quart water and the lemon juice; invert artichoke in mixture to prevent discoloration.
Mix prosciutto, bread crumbs, onion, garlic, parsley and pepper.
Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon.
Discard choke.
Spoon prosciutto mixture into center of each artichoke.
Place artichokes upright in Dutch oven.
Pour wine over artichokes; drizzle with oil.
Heat to boiling; reduce heat.
Cover and simmer until bottoms of artichokes are tender when pierced with a knife, about 1 hour.
Spoon liquid over each artichoke before serving.
Cutting straight across, slice 1 inch off top; discard top.
Snip off points of remaining leaves with scissors.
Rinse artichokes under cold water.
Mix 1 quart water and the lemon juice; invert artichoke in mixture to prevent discoloration.
Mix prosciutto, bread crumbs, onion, garlic, parsley and pepper.
Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon.
Discard choke.
Spoon prosciutto mixture into center of each artichoke.
Place artichokes upright in Dutch oven.
Pour wine over artichokes; drizzle with oil.
Heat to boiling; reduce heat.
Cover and simmer until bottoms of artichokes are tender when pierced with a knife, about 1 hour.
Spoon liquid over each artichoke before serving.
Chef
