Parmesan-stuffed Artichokes

7
7
7
SmartPoints® value per serving
Total Time
3 hr 38 min
Prep
38 min
Cook
3 hr
Serves
4
Difficulty
Easy
The most wonderful thing to do with artichokes? Slow-cook them stuffed with prosciutto, bread crumbs, and Parmesan.

Ingredients

Lemon(s)

1 item(s)

Cooked artichoke hearts

32 oz

Extra virgin olive oil

4 tsp(s)

Uncooked shallot(s)

2 large, finely chopped, about 1/3 cup

Fresh garlic scapes

2 medium, minced

Prosciutto

2 slice(s), trimmed and chopped

Panko breadcrumbs

¾ cup(s)

Grated Parmesan cheese

cup(s)

Pine nuts

2 tbsp(s), toasted and chopped

Dried oregano

1 tsp(s)

Kosher salt

¼ tsp(s)

Black pepper

tsp(s)

Instructions

  1. Grate 1/2 tsp zest from lemon and set aside; squeeze lemon juice. To a bowl containing 1 cup water, add 1 tbsp lemon juice. Cut the stalk off each artichoke base and add to lemon water. Snap off tough green leaves from around base; discard. Slice 1 inch off tops of artichokes. Dip cut surfaces in lemon water. With kitchen scissors, trim thorny tops from leaves.
  2. Spread open center leaves of artichoke. With the tip of a spoon, scoop out violet-tipped leaves and scrape out fuzzy choke. Place artichoke in lemon water. Repeat with remaining artichokes. Peel artichoke stems and chop.
  3. In a medium nonstick skillet over medium heat, warm 2 tsp oil. Add stems, shallots, and garlic and cook, stirring, until softened, about 2 minutes. Add prosciutto and cook, stirring, until slightly crisp. Add panko and cook, stirring, until golden, 3 to 4 minutes. Remove skillet from heat and stir in Parmesan, reserved lemon zest, pine nuts, oregano, salt, and pepper. Stir in 2 tsp lemon juice and water to moisten stuffing.
  4. Place artichokes, upside down, on paper towels to drain. Turn artichokes and lightly pack stuffing into cavities and between leaves. Pour 1 inch water into a 4-qt slow cooker; stand stuffed artichokes in slow cooker. Place a sheet of foil on top. Cover and cook until bottom of artichoke can be pierced easily with knife, about 3 hours on High.
  5. Remove foil. Transfer artichokes to paper towels to drain. Arrange on a platter and drizzle with remaining 2 tsp oil.
  6. Per serving: 1 stuffed artichoke

Notes

Serving idea: These special-occasion artichokes are great with a salad of baby arugula dressed with balsamic or red-wine vinegar, extra-virgin olive oil, salt, and pepper.