Best Prosciutto Stuffed Artichokes Recipes

Prosciutto-Stuffed Artichokes image

Provided by Martha Stewart

Time 1h45m

Number Of Ingredients 9

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

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 image

Yield serves 4

Number Of Ingredients 11

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

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.