Stuffed Artichokes

Posted by Unknown Wednesday, May 20, 2009
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook time: 45-50 min.
Difficulty: 2

One of my best friends told me about this great recipe she had for stuffed artichokes. This last week there happen to be some beautiful artichokes for sale, so I picked up two and told her to give me the recipe. I only made some minor adjustments to her recipe and I will note those so that you can try it both ways!

2 whole artichokes (cleaned with the top 1 1/2-2 inches chopped off)
1/2 sweet onion (chopped about 2/3 cup) *She uses yellow onions
2 cloves garlic (minced)
1 cup crimini mushrooms (chopped)
2/3 cup asparagus tops (chopped) *I added
1 tbsp fresh Italian parsley (chopped) *She uses regular parsley
1/2 tbsp fresh basil (chopped) *I added basil
3 slices of prosciutto (diced)
2/3 cup Gruyere Swiss (shredded) *I added
2 tbsp Romano *She uses 2 tbsp more Parmesan
2 tbsp Parmesan
2 tsp essence
1/2 tsp kosher salt
1/2 tsp fresh crack pepper *She uses normal pepper
2 cups white wine (Pinot Grigio)
1 cup chicken broth
4 tbsp Garlic flavored extra virgin olive oil

In heat 1 tbsp olive oil in a medium skillet over medium high heat, then saute onions, asparagus, garlic and mushrooms (5-7 min.) Remove from heat and let cool.

While mushrooms are sauteing cut artichokes in half and carefully remove the purple colored leaves and the fuzzy area with a teaspoon.

In a small bowl mix together well the seasonings, 1 tbsp olive oil, cheeses, herbs, prosciutto and sauteed items. Using this stuffing spread the leaves of the artichokes and push into the spaces between the leaves. Once artichokes are sufficiently stuffed put the remaining stuffing in the heart of the artichoke (the area you cleaned with a spoon.)

In a large stock pot pour in the wine and chicken stock. Lay the artichoke halves heart up at a 45 degree angle where the top is resting against the pot and drizzle remaining olive oil over them. Cover pot and bring to rolling boil over medium high heat (4-5 min) then reduce the heat to low (but not so low that simmer stops) and simmer for 45 minutes. Remove from heat and serve immediately with a lemon butter dip for extra flavor.


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