4 medium artichokes (about 3
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
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