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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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