RECIPE: GENOVESE-STYLE ARTICHOKES
Artichokes are in season again, and when we saw this recipe made by Giada De Laurentiis, it made us want to go out and buy a whole bushel from the farmer’s market that very moment. It starts with one of the most classic and perfect combinations of flavor… mushrooms, prosciutto, and parmesan. Then, as if that isn’t enough, once stuffed in every crevice of the artichoke, the whole thing is braised in wine wine. This is a simple, yet sophisticated recipe that everyone should make at least once this year while artichokes are in season.
Ingredients:
3 Tablespoons olive oil, plus ¼ cup
1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups)
1 onion, diced
4 garlic cloves, chopped
4 slices prosciutto (about 2 ounces), chopped
2 tablespoons chopped fresh parsley leaves
½ cup grated Parmesan
1 teaspoon salt
½ teaspoon pepper
4 fresh artichokes, trimmed and cleaned
2 cups white wine
Directions:
In a 5 Qt dutch oven 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 into the dutch oven 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.
Courtesy Giada De Laurentiis