Recipe courtesy of Giada De Laurentiis
Total:
1 hr 15 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Artichoke Toasts

Recipe courtesy of Firefly on Paradise

Stuffed Artichokes

Recipe courtesy of Martha Stewart

Stuffed Artichokes

Recipe courtesy of Donna Foltz

Artichoke Mix

Recipe courtesy of Tin Shed Garden Cafe

Stuffed Artichokes

Recipe courtesy of Food Network Kitchen

Stuffed Artichokes

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking