- 2
- 30 mins
- 60 mins
Ingredients
- 2 medium artichokes, cleaned and halved
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/3 - 1/2 cup panko
- 10 grams shredded parmesan cheese
- 1 ounce prosciutto or pancetta, very thinly sliced and cut into slivers
- 1 ounce provolone or smoked cheese or parmesan
- 1 tbsp. chopped fresh parsley
- 1 tbsp. fresh basil chiffonade
- 1 tbsp. EVOO
- 1/2 cup or more chicken broth, as needed
- juice of 1/2 lemon
Preparation
Step 1
* Trim chokes and cut in half. Remove choke and place in a bowl of water with lemon juice.
* Microwave chokes for 3 to 7 minutes, depending on size, until tender. Set aside, upside down, to drain, on paper towelling.
* Mix remaining ingredients in a small bowl, adding salt and pepper to taste. Add 1/2 tablespoon of oil and mix to moisten.
* Stuff chokes with filling mixture and sit on their sides a frying pan which has a lid.
* Add 1/2 tablespoon of oil to the pan and a couple of tablespoons of white wine. Cover and bring to a low simmer. Add 1/2 cup of chicken broth and continue to cook, covered, for about 30 minutes, replenishing liquid as necessary, until tender.
* Run under broiler for a minute or two to brown the tops, making sure there is still liquid in the pan.
* Once tops are brown, remove stuffed artichokes to serving plates and bring the broth left in the pan to a boil over high heat. Squeeze in the lemon juice and boil a couple minutes until thickened slightly (It won't thicken much) then divide between two small ramekins and serve with the artichokes for dipping.
*NUTRITION:*
2 Servings
Calories 309.9
Total Fat 16.0 g
Saturated Fat 5.8 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.4 g
Cholesterol 25.6 mg
Sodium 585.8 mg
Potassium 633.6 mg
Total Carbohydrate 30.9 g
Dietary Fiber 8.8 g
Sugars 1.1 g
Protein 15.6 g