1 pound button or romain mushrooms trimmed and chopped
1 onion, diced
4 cloves of garlic, chopped
4 slices prosciutto chopped
1/2 cup grated parmesen
1 teaspoon pepper
4 fresh artichockes, trimmed and cleaned
2 cups white wine (or broth)
Instructions
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 mushrroms are tender and the onions are golden. transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parmesean, salt and pepper and stir to combine
Gently pull apart the leaves of the trimmed atrichokes 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, hig-sided pan so they fit snugly enough to stay upright. pour the 1/4 cup of olive oil over the top of the artichokes. place the pan over medium 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.
Originally Submitted
3/3/2010
0 Out of 5 from
0 reviews
You can add this Genovese-style Artichockes recipe to your own private DesktopCookbook.
