Best 2 Prosciutto Stuffed Artichokes Recipes
Prosciutto stuffed artichokes are a delicious and elegant appetizer or main course. This dish is sure to impress your friends and family, and it is surprisingly easy to make. The key to this dish is to find fresh, tender artichokes. You can find artichokes at most grocery stores, but they are best when they are in season in the spring and summer. Once you have your artichokes, you will need to prepare them by trimming the outer leaves and removing the choke. Then, you can stuff them with a mixture of prosciutto, bread crumbs, cheese, and herbs. The artichokes are then baked until they are tender and the filling is melted and bubbly.
Here are our top 2 tried and tested recipes!
PROSCIUTTO-STUFFED ARTICHOKES
Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 9
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.
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.
Tips:
- Select the right artichokes: Choose artichokes that are heavy for their size and have tightly closed leaves. Avoid artichokes with brown spots or blemishes.
- Trim the artichokes: Cut off the stem and about 1 inch of the top of the artichoke. Use kitchen shears to trim the sharp points off of the leaves.
- Cook the artichokes: You can cook the artichokes in a steamer, in a pot of boiling water, or in the microwave. Steaming is the gentlest method and will preserve the most nutrients.
- Stuff the artichokes: Once the artichokes are cooked, you can stuff them with a variety of fillings. Popular fillings include bread crumbs, cheese, herbs, and vegetables.
- Bake the artichokes: Stuffed artichokes can be baked in the oven until they are heated through and the filling is golden brown.
Conclusion:
Prosciutto-stuffed artichokes are a delicious and elegant appetizer or main course. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a dish that is both beautiful and delicious.
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