4 large artichokes
1/2 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1 clove garlic, minced
2 tablespoons chopped flat-keaf parsley
1/4 pound prosciutto, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
Instructions Prepare artichokes for stuffing.
In a bowl, combine breadcrumbs, Parmesan, garlic, parsley and prosciutto. Add 2 tablespoons of olive oil to the mixture just to moisten. Combine well.
Cut stem of each artichoke to make an even base so they will stand upright i the pot. Stuff an equal amount of the breadcrumb mixture into each artichoke. Place artichokes in a large pot to hold then upright (and touching) Add about 1/2 up of water to the pot. Drizzle remaining olive oil evenly over the artichokes. Sprinkle on the lemon juice. Place the pot over medium heat and cook, covered (but leave the cover open just a bit) at a bare simmer, for 40-45 minutes or until the leaves are easy to pull away. Add more water to the pot if necessary. Serve warm.