Prosciutto Stuffed Artichokes
|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|
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.
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.