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Stuffed Artichokes with Prosciutto and Garlic

4 to 8 Servings

2 hours 45 minutes active

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Whether steamed, roasted, braised or fried, cooking fresh artichokes is a labor of love because the flower buds demand a lot of prep. For this recipe, we steam-roast halved artichokes until almost tender; stuff them with a savory mixture of crusty bread, prosciutto (or pancetta) and fontina cheese; then continue baking them until the craggy surface of the filling is crisp and golden brown. A simple roasted-garlic sauce completes the dish, and is perfect for dipping the base of the petals before scraping off the tender, sweet inner pulp. For this recipe, you will need a large roasting pan (one that measures about 13 by-16 inches), plus foil to cover the pan.

4 to 8



Don’t prep the artichokes until you are ready to cook them. Once cut, artichokes oxidize quickly. Squeezing lemon juice onto the cut surfaces slows the discoloration, so be sure to have a lemon half close by. When prepping the artichokes, don’t remove the stems, which turn succulent and sweet with cooking. Simply trim off the cut ends, peel off the outer layer and squeeze on some lemon juice to slow the browning.

2 hours

45 minutes active


  • 1

    lemon, halved crosswise

  • 4

    medium artichokes (7 to 8 ounces each)


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