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Prosciutto Stuffed Artichokes Recipe
|Lemon juice||1 Tablespoon|
|Prosciutto/Fully cooked smoked ham||1⁄4 Pound, finely chopped|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Snipped parsley||2 Tablespoon|
|Dry white wine||2 Cup (32 tbs)|
|Olive oil/Vegetable oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1336 Calories from Fat 403
% Daily Value*
Total Fat 46 g71%
Saturated Fat 8.6 g43.2%
Trans Fat 0 g
Cholesterol 81 mg
Sodium 2801 mg116.7%
Total Carbohydrates 99 g33%
Dietary Fiber 35.2 g140.7%
Sugars 17 g
Protein 52 g104%
Vitamin A 52.2% Vitamin C 208.9%
Calcium 40.1% Iron 65%
*Based on a 2000 Calorie diet
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.
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.