Genovese-Style Artichokes
Serves 4
Recipe By: Giada De Laurentiis
3 tablespoons olive oil -- plus 1/4 cup
1 pounds button or Roman mushrooms -- trimmed and chopped (about 4
cups )
1 onion -- diced
4 garlic cloves -- chopped
4 slice prosciutto (about 2 ounces ) -- chopped
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan
1 teaspoons salt
1/2 teaspoons pepper
4 fresh artichokes -- trimmed and cleaned
2 cup white wine
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 mushrooms are tender and the onions are golden. Transfer the
mushroom mixture to a medium bowl and let the mixture cool slightly. Add
the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine.
Gently pull apart the leaves of the trimmed artichokes 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, high-sided
pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of
water into the bottom of the pan. Pour the 1/4 cup of olive oil over the
top of the artichokes. Place the pan over medium-high 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
immediately.
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 4 servings
Recipe Notes
Just leave the prosciutto out of the artichoke for the vegetarians.
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