Best 2 Prosciutto Stuffed Artichokes Recipes

Indulge in a culinary adventure with our delightful prosciutto-stuffed artichokes. These delectable appetizers or side dishes are a symphony of flavors, textures, and aromas that will tantalize your taste buds. Featuring tender artichoke hearts enveloped in savory prosciutto, these treats are a perfect blend of salty, nutty, and earthy notes. Baked to perfection, they exude an enticing fragrance that will fill your kitchen and whet your appetite.

This article presents a collection of prosciutto-stuffed artichoke recipes, each offering a unique twist on this classic dish. From traditional Italian preparations to creative modern interpretations, there's a recipe here to suit every palate. Whether you prefer a simple yet elegant presentation or a more elaborate culinary creation, you'll find inspiration and guidance within these pages.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the beauty and versatility of prosciutto-stuffed artichokes. Let's dive into these remarkable recipes and create a memorable dining experience that will leave you and your guests craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PROSCIUTTO-STUFFED ARTICHOKES

Prosciutto-Stuffed Artichokes image

Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h45m

Number Of Ingredients 9

Ingredients

1 cup dry white wine
Coarse salt and ground pepper
6 slices white sandwich bread
4 ounces thinly sliced prosciutto, coarsely chopped (1 cup)
2 scallions, thinly sliced
2 tablespoons olive oil
1 garlic clove, coarsely chopped
4 medium artichokes (about 12 ounces each), prepared
Lemon wedges, for serving

Steps:

Preheat oven to 425 degrees. Pour wine and 1 cup water in bottom of a shallow 2-quart baking dish; season with salt and pepper. Set aside.
In the bowl of a food processor, combine bread, prosciutto, scallions, oil, and garlic; pulse until coarse crumbs form. Season stuffing with salt and pepper.
Gently spread outer leaves of artichokes to create room for stuffing. Fill cavity and spaces between outer leaves with breadcrumb mixture; place upright in prepared baking dish.
Cover dish tightly with aluminum foil. Bake until the base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges.

PROSCIUTTO-STUFFED ARTICHOKES

Prosciutto-Stuffed Artichokes image

Categories Bread Sandwich Bake Artichoke Prosciutto

Yield serves 4

Number Of Ingredients 11

Ingredients

Juice from 1 lemon
4 artichokes (about 12 ounces each)
1 cup dry white wine
1 cup water
Coarse salt and freshly ground pepper
6 slices white sandwich bread
4 ounces thinly sliced prosciutto, coarsely chopped (1 cup)
2 scallions, trimmed and thinly sliced
2 tablespoons olive oil
1 garlic clove, coarsely chopped
Lemon wedges, for serving

Steps:

Preheat oven to 425°F. Fill a bowl with cold water and add the lemon juice. Prepare artichokes (see below). Keep artichokes in lemon water until ready to use. Pour wine and 1 cup water into a 2-quart baking dish; season with salt and pepper.
Pulse bread, prosciutto, scallions, oil, and garlic in a food processor to form coarse crumbs. Season with salt and pepper. Gently spread outer leaves of artichokes to create room for stuffing. Dividing evenly, fill cavities and spaces between outer leaves with bread-crumb mixture; place artichokes upright in the baking dish.
Cover dish tightly with aluminum foil. Bake until base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges.
Preparing Artichokes
Working with one artichoke at a time, use a serrated knife to cut off the stem (so artichoke sits upright) and trim 2 inches off the top. With kitchen shears, cut off leaf tips. Using a melon baller or small spoon, remove purple inner leaves and the choke. Immediately place artichoke in lemon water to prevent discoloration as you work.

Tips:

Choose fresh, vibrant artichokes: Look for artichokes with tightly closed leaves and a heavy feel. Avoid any with brown spots or wilted leaves.
Prepare the artichokes properly: Trim the stem and remove the tough outer leaves. Cut off the top third of the artichoke, then scoop out the fuzzy choke using a spoon.
Stuff the artichokes generously: Don't be shy with the stuffing! Pack it tightly into the artichoke leaves, ensuring that every bite is flavorful.
Cook the artichokes until tender: Depending on the cooking method, this could take anywhere from 20 minutes to an hour. Check the artichokes regularly to ensure they don't overcook and become mushy.
Serve the artichokes warm: Prosciutto-stuffed artichokes are best enjoyed fresh out of the oven or steamer. Drizzle them with melted butter, olive oil, or a tangy dipping sauce for an extra burst of flavor.

Conclusion:

Prosciutto-stuffed artichokes are a versatile and delicious appetizer or main course that can be enjoyed in various ways. Whether you prefer the classic steamed method, the savory roasted approach, or the crispy air fryer technique, these stuffed artichokes are sure to impress your taste buds. With their tender leaves, flavorful stuffing, and crispy prosciutto topping, they are a culinary delight that will elevate any gathering. So next time you're looking for a dish that combines taste and elegance, give prosciutto-stuffed artichokes a try – you won't be disappointed!