Prosciutto-Stuffed Artichokes Recipe

Ingredients
<br>- 4 whole artichokes
<br>- 1 quart water
<br>- 1 tablespoon lemon juice
<br>- 1/4 pound prosciutto, finely chopped
<br>- 1/4 cup dry bread crumbs
<br>- 1 small finely chopped onion
<br>- 1 clove garlic, finely chopped
<br>- 2 tablespoons chopped fresh parsley
<br>- 1/4 teaspoon ground black pepper
<br>- 2 cups dry white wine
<br>- 2 tablespoons olive oil
<br><p></p>Directions
<br>step 1: Remove any discolored leaves and the small leaves at base of each artichoke; trim stem even with base of artichoke.  Cutting straight across, slice 1 inch off top; discard top.  Snip off points of remaining leaves with scissors.
<br>step 2: Rinse artichokes under cold water.  Mix 1 quart water and the lemon juice; invert artichokes in mixture to prevent discoloration.
<br>step 3: Mix prosciutto, bread crumbs, onion, garlic, parsley and pepper.  Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon.  Discard choke.  Spoon prosciutto mixture into center of each artichoke.
<br>step 4: Place artichokes upright in 4-quart Dutch oven.  Pour wine over artichokes; drizzle with oil.  Heat to boiling; reduce heat.  Cover and simmer about 1 hour or until bottoms of artichokes are tender when pierced with a knife.  Spoon liquid over each artichoke before serving.
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Ingredients
- 4 whole artichokes
- 1 quart water
- 1 tablespoon lemon juice
- 1/4 pound prosciutto, finely chopped
- 1/4 cup dry bread crumbs
- 1 small finely chopped onion
- 1 clove garlic, finely chopped
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground black pepper
- 2 cups dry white wine
- 2 tablespoons olive oil

Directions
step 1: Remove any discolored leaves and the small leaves at base of each artichoke; trim stem even with base of artichoke. Cutting straight across, slice 1 inch off top; discard top. Snip off points of remaining leaves with scissors.
step 2: Rinse artichokes under cold water. Mix 1 quart water and the lemon juice; invert artichokes in mixture to prevent discoloration.
step 3: Mix prosciutto, bread crumbs, onion, garlic, parsley and pepper. Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon. Discard choke. Spoon prosciutto mixture into center of each artichoke.
step 4: Place artichokes upright in 4-quart Dutch oven. Pour wine over artichokes; drizzle with oil. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until bottoms of artichokes are tender when pierced with a knife. Spoon liquid over each artichoke before serving.

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