Recipe

Ham And Bread Crumb-stuffed Artichokes Recipe

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Ingredients

3 tbsps finely grated parmesan cheese .
salt .
1/2 lemon, cut in wedges .
fresh ground black pepper .
2 tbsps extra virgin olive oil .
1/4 tsp chooped fresh thyme leaves .
2 hard-boiled eggs, peeled & finely sliced .
1 c fine dry breadcrumbs .
1 tbsp minced garlic .
3 tbsps unsalted butter .
1/2 tsp lemon zest .
1/2 c sliced onions .
1/4 c sliced green onions .
2 artichokes .
1/4 c extra virgin olive oil, plus .
lemon wedges, for serving .
2 tbsps chooped fresh parsley leaves .
1/2 c finely ground fully cooked country ham

Directions

Step #1 Bring large pot of salted water to boil.
Step #2 Preheat oven to 400F degrees.
Step #3 Cut stems from artichokes to leave a neat, flat base.
Step #4 Lay each artichokes on its side, & cut away the upper one third with a sharp knike.
Step #5 With kitchen shears, remove the prickly leaf tips from each remaining leaf.
Step #6 Rub the cut sides & bottom with a lemon wedge, squeezing lemon juice onto the cut areas & set aside.
Step #7 Place prepared artichokes & the lemon wedges in the boiling water & let simmer, until the bottom is tender & can be pierced with a sharp knife & an outer leaf pulls out easily, partially covered, about 25 mins.
Step #8 Drain the artichokes upside down in a colander.
Step #9 While the artichokes are cooking, heat the butter in a small skillet over med-heat/flame.
Step #10 Add the onions & cook this until softened, about 4 mins.
Step #11 Add the garlic & thyme & continue to cook for 30 seconds.
Step #12 Remove from the heat & stir in the the bread crumbs, sliced eggs, parsley, lemon zest, Parmesan, ground ham, & 1/4 c of the olive oil.
Step #13 Mix well & adjust seasonings with salt & freshly ground black pepper.
Step #14 When the artichokes are cool enough to handle, press the leaves carefully back so that the artichoke opens to reveal the inner choke & prickly leaves.
Step #15 Pull out the cone of undeveloped white leaves & carefully scrape ou the choke with a spoon so as not to damage the heart.
Step #16 Gently pull the leaves outward from the center until the leaves open slightly.
Step #17 Fill the artichoke cavities with bread stuffing, & pack a little bit into the space between the leaves.
Step #18 Place the artichokes in a baking dish & drizzle the tops with the remaining 2 tbsps of olive oil.
Step #19 Pour 1/2 cur of water into the bottom of the dish.
Step #20 Bake until the artichokes are golden brown, & the bread crumbs develop a nice crust, about 10-15 mins.
Step #21 Serve warm with extra lemon wedges, if desired.
Enjoy the Ham & Bread Crumb-Stuffed Artichokes recipe

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