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Stuffed Artichokes with Prosciutto and Garlic
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
Servings
Tip
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
Ingredients
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1
lemon, halved crosswise
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4
medium artichokes (7 to 8 ounces each)
Directions
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01Heat the oven to 375°F with a rack in the middle position. In a large roasting pan, combine 4 cups water and ¾ teaspoon salt, then squeeze in some of the juice from 1 of the lemon halves. Working one artichoke at a time, use scissors to trim off the thorny tips from the petals, then pull off and discard any bruised outer petals. Trim and peel the stem. Using a chef’s knife, halve the artichoke lengthwise, then squeeze some lemon juice from the same lemon half onto the cut surfaces. Using a spoon, dig out and discard the fuzzy choke at the center of each half; squeeze lemon juice onto the exposed heart. Place the artichoke halves cut side down in the prepared roasting pan. Repeat with the remaining artichokes.
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