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Prosciutto-Stuffed Artichokes
(Carciofi Ripieni con Prosciutto)




  1. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops; discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes under cold water. Mix 1 quart water and the lemon juice; submerge artichokes in mixture to prevent discoloration, then drain.
  2. Mix prosciutto, bread crumbs, onion, garlic, parsley and pepper. Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon. Discard chokes. Spoon prosciutto mixture into center of each artichoke. Place artichokes upright in Dutch oven. Pour wine over artichokes; drizzle with oil. Heat to boiling; reduce heat. Cover and simmer until bottoms of artichokes are tender when pierced with a knife, about 1 hour.
  3. Spoon liquid over each artichoke before serving.

Yields 4 servings.


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