Genovese-Style Artichokes
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat
3
Add the mushrooms, onions, and garlic
4
Cook, stirring frequently until the mushrooms are tender and the onions are golden
5
Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly
6
Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine
7
Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves
8
Stuff the mushroom mixture in the spaces between the artichoke leaves
9
Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright
10
Pour the wine and 1 cup of water into the bottom of the pan
11
Pour the 1/4 cup of olive oil over the top of the artichokes
12
Place the pan over medium-high heat
13
Cover the pan and bring to a simmer
14
Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender
15
Remove from the pot and serve immediately