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Prosciutto Stuffed Artichokes


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Member since 2009

Serves 6 | Prep Time one hour | Cook Time one hour

Ingredients

(6) Large fresh Artichokes
1/4 to 1/3 cup of prosciutto
1/3 cup of freshly grated Parmesan/Romano cheese
2 TBS fresh parsley
2 tsp fresh or minced garlic
1/3 cup of Italian seasoned bread crumbs (I use Progresso)
(6) tsp butter
kosher salt
ground black pepper


Boil water in large uncovered pot. Add salt.



While waiting for the water to boil, prepare the whole artichokes as follows:



Cut off stem to leave flat bottom on artichoke. Peel off outer layer of stems to get rid of tough outer layer. Put aside.



Chop off tops of the artichoke with large knife. (So that top is level and flat.) Only need to take off 1/2" to 1" or so off top depending on size of artichoke.)



Remove tough/sharp outer leaves and throw away.



When water comes to a boil, add artichokes and stems and boil uncovered for approximately 30 minutes.



Remove the artichokes/stems from water and drain/cool on cutting board upside down.



While cooling, prepare stuffing as follows:



In food processor, grind prosciutto until moist.



In large bowl, mix prosciutto with cheese, bread crumbs, minced garlic and parsley, salt and pepper to taste and a couple TBS of Olive oil...enough to moisten the stuffing.. it shouldn't be dry.



Once artichokes are cool and drained, turn them over and spread the leaves and stuff with the prosciutto stuffing.



Put the stuffed artichoke and stems in a large pan in small amount of water.


Put a small amount of olive oil and thin slice of butter on top of each artichoke. Cover pan and steam for about 25 minutes.



Stems should be tender at this point and are ready to eat. Artichokes can now be served...unless you want to lightly brown the top of each one which i love to do. Put artichokes under broiler in shallow pan for 5 minutes or so... just until golden brown on top...don't want to dry them out.



Enjoy!


Pairs Well With


Notes

Original recipe came from my Mother-in-law and I've modified it over the years.

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