Recipe Archives->Vegetables->Stuffed Artichokes 07

Genovese-Style Artichokes
Serves 4

                                                                                 
3 tablespoons olive oil, plus 1/4 cup
1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups )
1 onion, diced
4 garlic cloves, chopped
4 slices prosciutto (about 2 ounces ), chopped
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan
1 teaspoon salt
1/2 teaspoon pepper
4 fresh artichokes, trimmed and cleaned
2 cups white wine

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.

Printable version: stuffed-artichokes07.txt.