Prosciutto Stuffed Artichokes


2 Large artichokes

1/4 tsp salt

1 garlic clove, smashed

1 tablespoon chopped parsley

2 rounded tbsp bread crumbs

1 shallot, peeled and minced

1 ounce prosciutto, minced

2 tbsp grated parmesan cheese

1 tablespoon minced fresh basil

1 egg yolk

1/8 tsp freshly grated white pepper

1/2 cup chicken broth

1 tbsp olive oil


Trim pointed tips off of artichokes. Trim off stems. Place in pan of salted boiling water with garlic clove. Cook at low boil until tender, about 40 minutes. Discard water and garlic. When artichokes are cool enough to handle, remove fuzzy chokes in center and set artichokes aside.

Combine breadcrumbs, parsley, shallot, prosciutto, parmesan cheese, basil and egg yolk. season with salt and white pepper. Stir gently but well.

Stuff artichoke cavities (and between leaves) with mixture. Place in small baking dish and add chicken broth around artichokes. drizzle oil over artichokes and bake at 350 degrees for 20 minutes. Baste artichokes twice with broth while baking. Serve hot. Makes two servings.

As a famous philosopher once stated: "They may choke Artie, but they ain't gonna choke Stymie."

Amy Kallestad