Photo by: David Beeler
My friend Clarissa is graced with the green thumbs I never got. I guess she was at the front of the line when they were handed out and I was not. When she passes by the house while walking her sweet and feisty little dog Cricket we occasionally get to talking and she’ll tell me about the cucumbers that are appearing on her plants, the peppers that are getting color and the artichoke plants that are going crazy. And then there was the day that she asked me if I wanted so artichokes. “Artichokes?” I thought. “What on earth am I gonna do with artichokes?” In all honesty, I’d only had artichokes a few times as an appetizer and they were okay, but I didn’t get what all the “hoopla” was all about.
Yet, this was a great opportunity for me to try something new and possibly adjust my opinion. I love Giada di Laurentiis, so when I saw an episode of her “Everyday Italian” in which she prepared stuffed artichokes, my heart skipped. SCORE!!
So…I made it and… I converted. We had these stuffed artichokes for dinner and they were delicious! I have to admit that it was a bit of work to clean the artichokes, and stuff them, but served with a nice glass of Pinot Grigio they are absolutely worth the work. The prosciutto and mushrooms add flavor and the “finger food” style of eating the artichokes largely reduces the “formality” of the dinner – go ahead, get your fingers dirty!
So yes, artichokes have moved up on my list of favorites. Next time, I’m thinking crispy cheese filling…hmmm.
Artichokes stuffed with Prosciutto and Mushrooms
- 3 tbsp. olive oil, plus 1/4 cup
- 1 lb. button or Roman mushrooms, trimmed and chopped (about 4 cups)
- 1 onion, diced
- 4 garlic cloves, chopped
- 4 slices prosciutto (about 2 oz.), chopped
- 2 tbsp. chopped fresh parsley leaves
- 1/2 cup grated Parmesan Cheese
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 fresh artichokes, trimmed and cleaned
- 2 cups white wine
- In a large, heavy skillet heat 3 tbsp. 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.
(Recipe by: Giada di Laurentiis)
Share Your Thoughts
Do you have a favorite artichoke recipe? With this newly discovered fascination with artichokes, I would love to try it out.