1 Video | Photo: Genovese-style Artichokes Recipe
Ingredients
- 3 tablespoons olive oil, plus 1/4 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
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 fresh artichokes, trimmed and cleaned
- 2 cups white wine
Directions
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.
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By suszapic
Deerfield, IL
on March 13, 2012
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Loved the stuffing mixture- you're right Giada, the prosciutto is a wonderful plus! For those who had trouble- next time make sure you remove the tough outer "leaves" and remove the center choke if you have larger artichokes. If you're still not sure- Food Network has a video on cleaning the artichoke- search under "Why we love artichokes"
By LNZ81986
Round Lake Beac...
on February 19, 2012
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My husband made these for me last night and they were outstanding! He added a touch more cheese to the tops when they were done cooking and it gave it that something extra it was lacking. Also, next time he will omit the oil at the end - just don't think it's all that necessary.
By kriscampoli_3597063
Mission Viejo, CA
on October 30, 2011
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A real winner! I will definitely make these again. These were fairly simple to make, particularly if you are used to working with artichokes. I have been trying to expand my vegetable repertoire and this is a great way to do it. Next time I will double the recipe so that I have leftovers and can have one for lunch. If you are not sure your artichoke is done, and that will depend on the size of the artichoke, there is an easy way to test it. Part way through the cooking time, remove the artichoke from the pot, lay it on its side and insert a fork in the stem end. If it is tender, its done. If not, put it back in the pot and try again in a little bit. After removing the artichokes from the pot, I reduced the cooking liquid a little by simmering it, added a tablespoon of butter, and we dunked crusty bread in it in the pot liquor. Yum! Thank you so much, Giada! You always make me look like a pro!
Read all 36 reviews