Prosciutto Stuffed Artichokes Recipes

PROSCIUTTO-STUFFED ARTICHOKES

Steps:

• Preheat oven to 425 degrees. Pour wine and 1 cup water in bottom of a shallow 2-quart baking dish; season with salt and pepper. Set aside.
• In the bowl of a food processor, combine bread, prosciutto, scallions, oil, and garlic; pulse until coarse crumbs form. Season stuffing with salt and pepper.
• Gently spread outer leaves of artichokes to create room for stuffing. Fill cavity and spaces between outer leaves with breadcrumb mixture; place upright in prepared baking dish.
• Cover dish tightly with aluminum foil. Bake until the base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges.

SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
• Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
• Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

STUFFED ARTICHOKES

Steps:

• Mix the breadcrumbs, cheese, olive oil, parsley, garlic, the juice from 1 1/2 lemons and the salt and pepper in a large bowl until thoroughly combined. The mixture should be slightly moist. If it appears very dry, add a small amount of additional lemon juice.
• Cut off the stem of each artichoke, and then trim the tips of the leaves with kitchen shears. Open the leaves with your fingertips and rinse with cold water, holding the leaves open. Working with one at a time, place each artichoke in the center of the bowl of breadcrumb mixture and stuff the mixture into the leaves, holding the leaves open. You may have leftover stuffing, depending on the size of the artichokes. Sprinkle the tops of the artichokes with the juice from the remaining lemon half. Place a lemon slice on top of each artichoke.
• Wrap each artichoke in foil and place in a large pot with 3 cups cold water. Bring to a boil. Cover and simmer until the leaves are tender, about 2 hours, depending on the size of the artichokes. (You may need to add more water if the water level gets too low.)

PROSCIUTTO-STUFFED ARTICHOKES

Steps:

• 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.
• 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.
• 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
• 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.

ARTICHOKE-PROSCIUTTO GRATIN

Steps:

• Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

PROSCIUTTO-STUFFED ARTICHOKES

Steps:

• Remove any discolored leaves and the small leaves at base of each artichoke; trim stem even with base of artichoke. Cutting straight across, slice 1 inch off top; discard top. Snip off points of remaining leaves with scissors.
• Rinse artichokes under cold water. Mix 1 quart water and the lemon juice; invert artichokes in mixture to prevent discoloration.
• 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 choke. Spoon prosciutto mixture into center of each artichoke.
• Place artichokes upright in 4-quart Dutch oven. Pour wine over artichokes; drizzle with oil. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until bottoms of artichokes are tender when pierced with a knife. Spoon liquid over each artichoke before serving.

STUFFED ARTICHOKES

Steps:

• Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
• Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
• Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

PROSCIUTTO-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

BAKED STUFFED ARTICHOKES

Steps:

• Preheat oven to 350 degrees.
• Cut the stalks off the artichokes. Trim the outer leaves and slice an inch off the top. With a pair of scissors, trim the remaining tips from the leaves. When you have prepared the artichokes, put them in water to cover with the juice of one of the lemons so that they do not turn brown.
• Cook the artichokes in salted boiling water for 10 minutes. Drain them upside down in a collander and remove the bristly choke.
• Meanwhile, heat four tablespoons of the olive oil and cook the garlic and onion until soft. Mix with the bread crumbs, vinegar, mint and parsley. Season to taste with salt and pepper.
• Stuff the centers of the artichokes with about two tablespoons of the mixture and press the rest between the outer leaves. Place artichokes in the baking dish and pour in an inch of boiling water. Cover with foil and bake for 45 minutes. Sprinkle with remaining oil and lemon juice. Serve hot or cold.