STUFFED ARTICHOKE BOTTOMS"Fondi di CarcioBo Farciti"

* Exported from MasterCook Mac *

STUFFED ARTICHOKE BOTTOMS "Fondi di CarcioBo Farciti"

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Try These
Artichokes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound potatoes
8 artichokes
juice of 1 lemon
1/2 cup dry white wine
1 bay leaf
4 cloves
salt and pepper
2 tablespoons extra-virgin olive oil
2 ounces speck or Prosciutto di Parma -- diced
1/4 cup pine nuts. toasted

Boil the potatoes in their skins until they can easily be pierced with a
knife; drain, peel, and mash them with a potato masher or pass through a
ricer into a bowl.

Discard the coarse outer leaves from each of the artichokes and cut away
the toughest part of the stem; as soon as you finish trimming each
artichoke, place it in a bowl of cool water acidulated with half of the
lemon juice. This will prevent discoloration ofthe artichokes.

Bring 4 cups of water to a boil with the remaining lemon juice, the wine,
bay leaf, doves, and I teaspoon of salt in a large pot; cook for 20 minutes.

Drop the artichokes into the boiling water and cook them until tender but
not soft, about 5 minutes; remove them with a slotted spoon. Place the
artichokes on a double layer ofpaper towels to dry. Using a paring knife,
remove the stems and the leaves; scoop out the tender heart with a small
spoon. You will be left with 8 artichoke bottoms on one side and a heap of
stems, leaves, and hearts on the other.

Pass the leaves, stems, and hearts ofthe artichokes through a food mill
into the bowl of mashed potatoes. Add salt, pepper, and half of the olive
oil.

Spoon the mixture into a pastry bag fitted with a fluted tip and pipe it
evenly into the artichoke bottoms. Arrange the stuffed artichoke bottoms
in an oven-to-table dish. Preheat the broiler.

Saute the diced speck or Prosciutto in the remaining olive oil for I
minute; it should not brown or become crisp.

Top the artichoke bottoms with the pine nuts and speck, and broil them for
5 minutes, or until the artichokes and filling are heated through and the
top is lightly browned. Serve immediately. SERVES 6


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Per serving (excluding unknown items): 1093 Calories; 34g Fat (27% calories
from fat); 41g Protein; 172g Carbohydrate; 0mg Cholesterol; 1048mg Sodium
Food Exchanges: 4 Starch/Bread; 20 1/2 Vegetable; 6 1/2 Fat

NOTES : La Cucuna Italiana, December 1998

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