Reviews Add Rating & Review
Back to Prosciutto-Stuffed Artichokes All Reviews for Prosciutto-Stuffed Artichokes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Prosciutto-Stuffed Artichokes Recipe Summary prep: 25 mins total: 1 hr 45 mins Servings: 4
Ingredients Ingredient Checklist 1 cup dry white wine Coarse salt and ground pepper 6 slices white sandwich bread 4 ounces thinly sliced prosciutto, coarsely chopped (1 cup) 2 scallions, thinly sliced 2 tablespoons olive oil 1 garlic clove, coarsely chopped 4 medium artichokes (about 12 ounces each), prepared Lemon wedges, for serving
Variations In step 2, substitute 1/2 cup finely grated Parmesan for the prosciutto, and 1 cup mixed fresh herbs (such as 1/2 cup parsley and 1/2 cup tarragon or mint leaves) for the scallions.
Gallery Prosciutto-Stuffed Artichokes
Recipe Summary prep: 25 mins total: 1 hr 45 mins Servings: 4
Gallery
Prosciutto-Stuffed Artichokes
Prosciutto-Stuffed Artichokes
Prosciutto-Stuffed Artichokes
Recipe Summary prep: 25 mins total: 1 hr 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 45 mins
Servings: 4
prep: 25 mins
total: 1 hr 45 mins
prep:
25 mins
total:
1 hr 45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 cup dry white wine Coarse salt and ground pepper 6 slices white sandwich bread 4 ounces thinly sliced prosciutto, coarsely chopped (1 cup) 2 scallions, thinly sliced 2 tablespoons olive oil 1 garlic clove, coarsely chopped 4 medium artichokes (about 12 ounces each), prepared Lemon wedges, for serving
Directions
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.
Variations In step 2, substitute 1/2 cup finely grated Parmesan for the prosciutto, and 1 cup mixed fresh herbs (such as 1/2 cup parsley and 1/2 cup tarragon or mint leaves) for the scallions.
Variations
In step 2, substitute 1/2 cup finely grated Parmesan for the prosciutto, and 1 cup mixed fresh herbs (such as 1/2 cup parsley and 1/2 cup tarragon or mint leaves) for the scallions.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Prosciutto-Stuffed Artichokes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Prosciutto-Stuffed Artichokes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
