Prosciutto-Stuffed Artichokes

Name: Prosciutto-Stuffed Artichokes
Yield: serves 4
Ingredients: Juice from 1 lemon; 4 artichokes (about 12 ounces each); 1 cup dry white wine; 1 cup water; Coarse salt and freshly ground pepper; 6 slices white sandwich bread; 4 ounces thinly sliced prosciutto, coarsely chopped (1 cup); 2 scallions, trimmed and thinly sliced; 2 tablespoons olive oil; 1 garlic clove, coarsely chopped; Lemon wedges, for serving

December 22, 2011

For a meatless variation, replace the prosciutto with a half cup of grated parmesan and the scallions with a cup of chopped mixed fresh herbs, such as mint, parsley, and tarragon.

Recipe information

Yield
serves 4

Ingredients

Juice from 1 lemon

4 artichokes (about 12 ounces each)

1 cup dry white wine

1 cup water

Coarse salt and freshly ground pepper

6 slices white sandwich bread

4 ounces thinly sliced prosciutto, coarsely chopped (1 cup)

2 scallions, trimmed and thinly sliced

2 tablespoons olive oil

1 garlic clove, coarsely chopped

Lemon wedges, for serving

Preparation

Step 1
Preheat oven to 425°F. Fill a bowl with cold water and add the lemon juice. Prepare artichokes (see below). Keep artichokes in lemon water until ready to use. Pour wine and 1 cup water into a 2-quart baking dish; season with salt and pepper.
Step 2
Pulse bread, prosciutto, scallions, oil, and garlic in a food processor to form coarse crumbs. Season with salt and pepper. Gently spread outer leaves of artichokes to create room for stuffing. Dividing evenly, fill cavities and spaces between outer leaves with bread-crumb mixture; place artichokes upright in the baking dish.
Step 3
Cover dish tightly with aluminum foil. Bake until base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges.
Preparing Artichokes
Step 4
Working with one artichoke at a time, use a serrated knife to cut off the stem (so artichoke sits upright) and trim 2 inches off the top. With kitchen shears, cut off leaf tips. Using a melon baller or small spoon, remove purple inner leaves and the choke. Immediately place artichoke in lemon water to prevent discoloration as you work.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsWhite Wine Wine Alcohol Beverages Prosciutto Ham Meat Artichoke Vegetable Starter Main Dinner Dairy Free Nut Free Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Preparing Artichokes

Step 4

Recipe notes