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Stuffed Artichokes with Prosciutto and Garlic

Stuffed Artichokes with Prosciutto and Garlic

By Courtney HillNovember 18, 2021

  • Makes
    4 to 8 servings
  • Cook Time
    2 hours
  • Active time plus cooling
    45 minutes active

Whether steamed, roasted, braised or fried, cooking fresh artichokes is a labor of love because the flower buds demand a lot of prep. For this recipe, we steam-roast halved artichokes until almost tender; stuff them with a savory mixture of crusty bread, prosciutto (or pancetta) and fontina cheese; then continue baking them until the craggy surface of the filling is crisp and golden brown. A simple roasted-garlic sauce completes the dish, and is perfect for dipping the base of the petals before scraping off the tender, sweet inner pulp. For this recipe, you will need a large roasting pan (one that measures about 13 by-16 inches), plus foil to cover the pan.

Tip

Don’t prep the artichokes until you are ready to cook them. Once cut, artichokes oxidize quickly. Squeezing lemon juice onto the cut surfaces slows the discoloration, so be sure to have a lemon half close by. When prepping the artichokes, don’t remove the stems, which turn succulent and sweet with cooking. Simply trim off the cut ends, peel off the outer layer and squeeze on some lemon juice to slow the browning.

Ingredients
  • 1

    lemon, halved crosswise

  • 4

    medium artichokes (7 to 8 ounces each)

  • 1

    head garlic, top third cut off and discarded

  • Kosher salt and ground black pepper

  • 1

    large egg

  • 6

    ounces crusty bread, torn into ½-inch pieces (about 4 cups)

  • 2

    ounces prosciutto OR pancetta, chopped

  • 2

    ounces fontina cheese, shredded (½ cup)

  • 1

    cup lightly packed fresh mint OR basil, chopped

  • ¼

    cup extra-virgin olive oil, plus more to serve

Step 1

Heat the oven to 375°F with a rack in the middle position. In a large roasting pan, combine 4 cups water and ¾ teaspoon salt, then squeeze in some of the juice from 1 of the lemon halves.

Working one artichoke at a time, use scissors to trim off the thorny tips from the petals, then pull off and discard any bruised outer petals. Trim and peel the stem.

Using a chef’s knife, halve the artichoke lengthwise, then squeeze some lemon juice from the same lemon half onto the cut surfaces. Using a spoon, dig out and discard the fuzzy choke at the center of each half; squeeze lemon juice onto the exposed heart. Place the artichoke halves cut side down in the prepared roasting pan.

Repeat with the remaining artichokes.

Step 2

Add the garlic head, cut side down, to the pan. Cover tightly with foil and bake until a skewer inserted into the wide base of the artichokes meets just a little resistance, 50 to 60 minutes.

Meanwhile, in a large bowl, beat the egg. Add the bread, prosciutto, fontina, mint, oil, ½ teaspoon salt and 1 teaspoon pepper; mix until well combined, then set aside.

Step 3

When the artichokes are done, remove the pan from the oven and uncover. Using a wide metal spatula, flip the artichokes cut sides up; leave the garlic cut side down.

Divide the bread mixture evenly among the artichoke halves, packing it in. Return the pan to the oven, uncovered, and bake until the filling is golden brown, about 30 minutes; there should be about 1 cup water remaining in the pan.

Step 4

Transfer the artichokes to a platter, squeeze on the juice from the remaining lemon half and drizzle with additional oil.

Squeeze the garlic cloves from the head into the liquid remaining in the roasting pan and, using a fork, mash and mix with the liquid to make a sauce.

Taste and season with salt and pepper, transfer to a small bowl and serve with the artichokes.

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