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Prosciutto Stuffed Artichokes

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  Artichokes 4
  Water 1 Quart
  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
  Pepper 1⁄4 Teaspoon
  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.
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.

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Prosciutto Stuffed Artichokes Recipe