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Prosciutto Stuffed Artichokes

Prosciutto Stuffed Artichokes

Gustus Vitae
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 people

Ingredients
  

  • 2 large artichokes
  • 1 cup panko (Japanese breadcrumbs)
  • 1 white onion
  • 1/3 cup chopped olives
  • 2 lemons
  • 4 cloves garlic
  • 8 tbsp  extra virgin olive oil
  • 1 tin Gustus Taste of Tuscany Seasoning
  • 5 tbsp Gustus garlic basil sea salt
  • 3 tbsp Gustus crushed red pepper flakes
  • 1 red bell pepper
  • 12 oz prosciutto
  • small handful of fresh basil for garnish
  • 1 cup finely grated Parmesan cheese.
  • 1 cup crème fraiche

Instructions
 

  • Pre heat oven to 400F degrees.
  • Bring a large pot of water to a rolling boil, and top with 2 steamer boxes.
  • Remove the largest outside leaves from artichokes, trim very end off stem, and slice in half lengthwise.
  • Remove hairy choke centers, and squeeze the juice of one lemon over the artichokes
  • Place in the steamer, and steam for 30 minutes.
  • Wash and dice bell peppers, peel and dice onion, and dice prosciutto.
  • Rough chop olives. 
  • Bring a large cast iron pan up to high heat, and add 1 Tbs of extra virgin olive oil.
  • Add prosciutto, and cook for 2-3 minutes, then add onions, bell peppers and olives, cooking for a further 5 minutes and stirring constantly.
  • Pour mixture into a large bowl, adding Taste of Tuscany, 4 Tbs. of garlic basil sea salt, 2 Tbs. crushed red pepper flakes, 3 Tbs. olive oil, 1/2 cup of Parmesan, and panko. Mix to thoroughly combine.
  • Drizzle a small amount of olive oil into a medium sized square ceramic baking dish.
  • Arrange artichoke halves in baker, and overfill each with prosciutto mix, topping with remaining1/2 cup of Parmesan.
  • Pop in the oven and bake, uncovered, for 20 minutes, until well browned.
  • While the artichokes are baking, make the sauce by combining crème fraiche, the juice of 1 lemon, and 1 Tbs. each garlic basil sea salt and olive oil. Cover and reserve in the fridge.
  • Remove artichokes from oven and arrange on a serving plate with dipping sauce in the center.
  • Garnish with basil leaves, sprinkle with crushed red pepper flakes and give everything a final drizzle of olive oil.
  •  Serve with small forks and devour.

Notes

Storage Notes: Best if enjoyed immediately.
These generous appetizers make for a lovely starter for a dinner party, or are quite enough as a light lunch for a small group.
Difficulty: Easy.
Keyword Stuffed Artichokes
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