Stuffed Artichokes | Bonacini’s Italy

Yield: 4 servings

Ingredients:

• ½ lemon, juice
• 4 artichokes
• 1 cup (240 ml) breadcrumbs
• ½ cup (120 ml) grated pecorino cheese
• 1/3 cup (80 ml) shredded prosciutto
• 1 garlic clove, minced
• ¼ teaspoon (1.25 ml) salt
• ½ teaspoon (2.5 ml) pepper
• 2 tablespoons (30 ml) chopped flat leaf parsley
• 2 eggs
• 6 tablespoons (90 ml) olive oil, divided + more for drizzling
• 1 cup (240 ml) dry white wine

Method:

Start by preparing the artichokes: fill a bowl with water and squeeze in lemon juice. Trim the artichokes by removing and discarding the tough outer leaves and cutting away the stem and 1 inch (2.5 cm) of the top of each. Spread the leaves aside to get to the centre, then thoroughly scrape out the fluffy ‘choke’ inside using a rigid teaspoon. Place the trimmed artichokes in the bowl of lemon water to prevent oxidation.

Next, make the filling: in a bowl,  combine the breadcrumbs, pecorino, and prosciutto, garlic, salt, pepper, chopped parsley, eggs, and 3 tablespoons (45 ml) of olive oil. Mix well.

Remove the artichokes from the lemon water and dry.

In a large skillet, add 3 tablespoons (45 ml) of olive oil then place the artichokes upright in the oil.

Divide the breadcrumb mixture into the scraped out centres of the artichokes as well as the spaces between leaves.

Place the skillet over medium heat, bring to temperature, and cook for a few minutes.

Drizzle with white wine and olive oil, cover, and steam for 20 minutes, until the artichoke flesh is tender.

Preheat oven to 400 F (205 C).

To finish, uncover and transfer skillet to hot oven for 4-5 minutes, until the artichokes are golden brown. Serve immediately.

Buon appetito!