Stuffed Artichokes

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 lbs artichokes (approx. 4 whole artichokes)
• 1/2 cup chopped roasted red pepper (canned or done at home)
• 2 eggs, beaten
• 3/4 cup chopped prosciutto
• 1/2 cup breadcrumbs
• 1/4 cup parmesan cheese
• 1 tablespoon whole capers
• 2 tablespoons oregano
• 2 -3 cups wine
• salt and pepper
• lemon

Recipe

• 1 clean the artichokes.
• 2 trim the bottom leaves and cut off the leaf tips as you go further up the artichoke.
• 3 slice off the top inch of the artichoke and clean the center, scraping away any of the prickly & purple, inedible part called the choke.
• 4 place the artichokes in a non-metal (preferably glass) bowl, and cover with water and the juice of a lemon to prevent browning.
• 5 simmer for 20 minutes on the stove or in the microwave.
• 6 the artichokes are done when a knife slides easily into the bottom. let cool.
• 7 slice off the bottom stem of the artichokes and stand them upright in a pyrex dish.
• 8 in a bowl, mix together the chopped red pepper, eggs, prosciutto, breadcrumbs, parmesan cheese, capers and oregano.
• 9 stuff the mixture in the center and around the leaves of each artichoke.
• 10 fill the dish with wine about 1/4 of the way up the artichokes and cover with foil. (you may substitute stock or water.).
• 11 bake in a 350°f oven for 20 minutes.
• 12 remove the foil, and increase the heat to 500°f, baking the artichokes until the tops are browned.
• 13 serve with a parsley and parmesan garnish.