CookEat Recipe
Artichokes Stuffed with Prosciutto and Mushrooms
Whole artichokes filled with their tender inner leaves, prosciutto, dried mushrooms, fresh bread crumbs and finely chopped aromatics, then braised upright.
Method
Steps
Step 1
Gather the ingredients: 6 small tender artichokes; 50 g prosciutto with more fat than lean; 1/4 small young onion, about 15 g; A tiny sliver of garlic, about 1/8 small clove; A few celery leaves, about 1 teaspoon chopped; A few parsley leaves, about 1 teaspoon chopped; 5 g dried edible porcini mushrooms; 30 g day-old soft white bread crumb, crumbled; 4 tablespoons olive oil; Salt and black pepper; 200 ml hot water, plus water for soaking mushrooms.
Step 2
Soak the dried mushrooms in warm water for about 15–20 minutes until softened, then drain, rinse away any grit and squeeze gently. Chop finely.
Step 3
Cut the artichoke stems off at the base, remove the small outer leaves, rinse and trim the hard pointed tops. Open the inner leaves and carefully cut out the central tuft with a small knife. Remove and discard any fibrous choke. Keep only the tender little inner leaves from the removed centre, and chop them finely for the filling.
Step 4
First chop the prosciutto with a knife, then mince it finely together with the reserved tender artichoke leaves, young onion, tiny garlic sliver, celery leaves, parsley and softened mushrooms. Mix in the soft bread crumbs and a pinch of pepper. Fill the raw artichoke cavities with this mixture; do not boil the artichokes first.
Step 5
Stand the filled artichokes upright in a snug heavy pan. Drizzle over the olive oil, season the outside lightly with salt and pepper, cover and cook over moderate heat for about 10–15 minutes, until their bottoms and outer leaves are well browned.
Step 6
Add the hot water, cover and simmer gently for about 30–40 minutes, adding a small splash of water if needed, until the hearts are tender and the filling reaches 74°C. Serve hot with a little of the cooking juices. Discard tough outer leaf fibres while eating.
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