Prosciutto-Stuffed Artichokes
Prosciutto-Stuffed Artichokes (Carciofi Ripieni con Prosciutto)
4 medium artichokes
1 quart water
1 tablespoon lemon juice
1/4 pound prosciutto or fully cooked smoked ham, finely chopped
1/4 cup dry bread crumbs
1 small onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons minced parsley
1/4 teaspoon pepper
2 cups dry white wine
2 tablespoons olive oil or vegetable oil
Trim stems even with base of artichokes
Cutting straight across, slice 1 inch off tops; discard tops
Snip off points of remaining leaves with scissors
Rinse artichokes under cold water
Mix 1 quart water and the lemon juice; submerge artichokes in mixture to prevent discoloration, then drain
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 chokes
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
Yields 4 servings
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