Stuffed Artichokes
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- artichokes
- g prosciutto (more fat than lean)
- young onion
- garlic
- celery leaves
- parsley
- dried mushrooms
- day-old bread crumb
- pepper
- reserved tender inner leaves
Instructions
- Trim, tip, and open the artichokes; remove the central core and choke, reserving the tender inner leaves.
- Chop the prosciutto, then mince it with the reserved leaves, onion, garlic, celery, parsley, mushrooms, bread crumb, and pepper.
- Fill the artichokes with the stuffing.
- Season and cook as in the standing-artichokes method (no. 418).