PROSCIUTTO-AND-PARMESAN-STUFFED ARTICHOKES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 medium artichokes (about 3
  • lb.)
  • 2 Tbsp. lemon juice
  • 1 c. dry bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1/4 c. parsley springs
  • 2 oz. (4 slices) Prosciutto
  • ham or pepperoni
  • 1 medium clove garlic
  • 2 tsp. fresh oregano or 1 tsp.
  • dried oregano leaves
  • 1/2 c. olive oil
  • 2 tsp. salt

Directions

  • With stainless steel kitchen shears, trim ends of
  • artichoke leaves; trim 3/4 inch from the top. Trim stem flush with base with grapefruit spoon, remove fuzzy choke.
  • Brush ends of leaves with lemon juice.
  • In blender or food processor,blend bread crumbs with cheese, parsley, ham, garlic and oregano until ham is finely minced.
  • Stir in olive oil.
  • Sprinkle the artichokes with salt; open leaves slightly over bowl.
  • Place about 2 tablespoons ham mixture in center of each artichoke.
  • Sprinkle the remaining mixture into open leaves.
  • Place the artichokes in a shallow, microwave safe baking dish so artichokes fit snugly.
  • Pour in enough water to cover the
  • bottom, about 1 cup.
  • Cover dish with plastic wrap; turn back
  • on corner to vent.
  • Microwave on High 12 to 16 minutes, turning
  • dish every 4 minutes or until heart is tender. Let stand for 5 minutes; remove plastic.
  • Makes 4 servings

Notes

Categories: Main Dish  Microwave 
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