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Stuffed Artichokes (Carciofi Ripieni)

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  • Serves

    4

  • Ease of preparation

    Easy

Ingredients

  • Juice from ½ a lemon
  • 4 artichokes
  • 1 cup (240 ml) breadcrumbs
  • ½ cup (120 ml) grated pecorino cheese
  • 1/3 cup (80 ml) shredded prosciutto
  • 1 garlic clove, minced
  • ¼ (1 ml) teaspoon salt
  • ½ (2.5 ml) teaspoon pepper
  • 2 tablespoons (30 ml) chopped flat leaf parsley
  • 2 eggs
  • 6 tablespoons (90 ml) olive oil, divided + more for drizzling
  • 1 cup (240 ml) dry white wine

Directions

    1. Fill a bowl with water and squeeze in lemon juice. Prepare the artichokes by cleaning them and discarding the tough outer leaves. Cut off stems and 1-inch (2.5 cm) off the top of each artichoke. Spread the leaves aside to get to the centre, then scrape out the fluffy inside using a teaspoon. Place the artichokes in the bowl of lemon water.
    2. Mix together the breadcrumbs, pecorino, and prosciutto in a bowl. Add garlic, salt, pepper, and chopped parsley, then stir together. Beat eggs in a separate bowl, then add to breadcrumb mixture and stir well. Mix in 3 tablespoons (45 ml) of olive oil.
    3. Remove the artichokes from the water and dry them off. Add 3 tablespoons (45 ml) of olive oil to a skillet. Place artichokes upright in the skillet. Fill each artichoke with the breadcrumb mixture, including the spaces between leaves. Turn the heat up to medium and cook artichokes in skillet for a few minutes. Pour the white wine over top. Drizzle with olive oil. Cover skillet with a lid and let cook 20 minutes.
    4. Put in the oven at 400 F (205 C) for 4-5 minutes to finish.

Buon appetito!

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