My grandfather use to make stuffed artichokes for us. It was a real basic stuffing, breadcrumbs, garlic, Parmesan cheese and olive oil but it was so good! It soon became a Thanksgiving tradition. I have since added a few more flavors to recipe and 2 out of my 3 kids love these!
- 4 artichokes
- ½ onion, chopped
- ½ cup baby bella mushrooms, chopped
- 2-3 garlic cloves, minced
- 4 tablespoons olive oil, separated
- ½ cup Parmesan cheese, grated
- 1 cup seasoned Italian breadcrumbs
- 1 cup white wine
- 2 slices of Prosciutto di Parma, sliced thin and cut up
Heat 1 tablespoon of oil in a large non-stick skillet. Add onions and cook for 5 minutes or until soft. Add another tablespoon of oil and mushrooms to the pan. Cook together for another 5 minutes or until mushrooms and onions are well cooked. Add garlic to pan and cook for another minute. Remove pan from heat and allow mixture to cool.
Wash and dry artichokes. Cut off stems so that artichokes can stand on their own. Cut top off of artichokes so that all its leaves are exposed. Loosen the leaves with your fingers. Set aside.
In a small skillet, heat the remaining 2 tablespoons of oil and add the breadcrumbs. Stir and cook bread crumbs until they are lightly toasted. Let cool. Combine breadcrumbs with onion mixture, Prosciutto and Parmesan. Mix well.
Split the filling between the 4 artichokes. Place filling on top of each artichoke and push down in between the individual leaves. The further in you get it, the better it will taste. Pour wine and 2 cups of water in a pot big enough to hold all the artichokes. Add the stuffed artichokes and bring the liquid to a boil. Once boiling lower heat to simmer, cover and cook for 40 minutes. Serve warm.
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