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.
GENOVESE-STYLE ARTICHOKES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine.
- Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.
ARTICHOKE-PROSCIUTTO GRATIN
Categories Milk/Cream Bake Casserole/Gratin Blue Cheese Parmesan Pine Nut Artichoke Fall Prosciutto Sage Bon Appétit
Yield Makes12 first-course servings
Number Of Ingredients 7
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.
STUFFED ARTICHOKES
Italians love their artichokes in a thousand ways, and stuffed with seasoned bread crumbs is a favorite. This recipe is an Italian American rendition, much richer and with more stuffing and ingredients than the one found in Italy. It was often an appetizer on the menu of Italian American restaurants in the 1950s, '60s, and '70s, and most likely the first way that many Americans tasted artichokes Italian-style. And I am sure the charm of it was the discovery of how to eat this curious thistle with not much pulp but lots of flavor.
Yield serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Zest one of the lemons, and set aside.
- Clean and prepare the artichokes for stuffing as detailed on page 18.
- For the stuffing: Mix together the bread crumbs, grated cheese, and pine nuts in a bowl. Stir in 1/2 cup of the parsley, 1/2 cup of the olive oil, the eggs, 1/4 teaspoon salt, and the reserved lemon zest. Toss with a fork until all the crumbs are moistened with the olive oil.
- Remove the cleaned artichokes from the water, and drain them upside down on a kitchen towel. Spread the leaves of an artichoke open, and fill the center with stuffing. Continue to work outward, sprinkling and packing stuffing into the rows of leaves as you separate them. Put the artichoke in a baking dish that will hold all six snugly. Repeat with the remaining artichokes.
- Pour the wine and 1 cup water around the artichokes in the baking dish, and add the lemon juice and artichoke stems. Season the liquid with the remaining salt and the peperoncino. Drizzle the remaining 3 tablespoons of olive oil over the artichokes. Tent the dish with foil and bake for about 30 minutes. Uncover, and bake until the artichokes are tender all the way through and the crumbs are browned and crusty, about 20 to 30 minutes more (depending on the size and toughness of your artichokes). If the cooking juices are too thin, pour them into a small pot and boil for a few minutes to reduce. Stir in the remaining 2 tablespoons of chopped parsley. Serve the artichokes in shallow soup plates, topped with the cooking juices.
ARTICHOKE, SPINACH, AND PROSCIUTTO FLATBREADS WITH SPICY HONEY
Spicy honey lends a little kick to these crispy flatbreads. With frozen artichokes, spinach, and pizza dough on hand, you can make them any night of the week.
Provided by Mindy Fox
Categories Flat Bread Artichoke Prosciutto Honey Spinach Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position racks in middle and upper third of oven and preheat to 475ºF.
- Heat oil in large heavy skillet over medium. Add garlic and parsley and cook, stirring, 30 seconds. Add spinach and artichokes, toss to coat, and cook, covered, until artichokes are tender, 10-12 minutes. Uncover and simmer, stirring occasionally, until juices thicken, about 2 minutes. Season with 1/2 tsp. salt and a pinch of black pepper. Remove from heat and stir in lemon zest.
- Sprinkle 2 rimless baking sheets with cornmeal. Roll out half of the dough on floured surface to a 12x7" oval. Transfer to baking sheet. Repeat with remaining dough.
- Sprinkle each round with 1/2 cup Parmesan, then top evenly with artichoke and spinach mixture. Top with remaining 1 cup Parmesan and season with a pinch of salt and black pepper. Bake, rotating sheets halfway through, until crust is golden brown, 20-22 minutes.
- Meanwhile, combine honey and red pepper flakes in a small bowl.
- Remove flatbreads from oven. Top with prosciutto and drizzle with spicy honey. Cut flatbreads into wedges and serve.
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
- Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
- Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
- Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
- Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
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