Stuffed Artichokes

By LoriCaputo

Ingredients

• 3 lemons
• 4 artichokes
• 1 chicken leg
• 4 oz. mushrooms
• 2 tbs. butter
• 1 tbs. olive oil
• 1 1/2 1 ½ oz. boiled ham
• 2 tbs. chopped parsley
• Salt and pepper
• 1/4 ¼ cup white wine
• 4 thin slices pancetta

Preparation

Step 1

Quarter 1 lemon and snap the leaves off the artichokes, close the base of the artichoke until you reach the soft, inner core of the leaves. Pull away the green exterior of the artichoke bottom, leaving only the white flesh. Rub the artichoke with the lemon.

Bring water to a boil, squeezing the juice form ¼ of a lemon; add the artichoke bottoms, boil slowly for 30 minutes, until bottoms are just ender with a fork. Drain well and chill to room temperature.

Poach the chicken for 25 – 30 minutes. Chop the mushrooms and sauté for 5 minutes. Place the chicken, ham, mushrooms, and parsley in a food processor to obtain a paste. Season. Preheat oven to 400 degrees. Season the artichokes and stuff with the mixture. Arrange the artichokes in a baking dish, bathe each with 1 tbs. wine and top with pancetta. Cover and bake for 20 minutes. Before serving place the baking dish under low broil for 5 minutes.