The recipe for Stuffed Artichokes with Ham is one of those recipes that help recycle some leftovers from the fridge, in this case, cooked ham and bread while eggs and Parmesan are usually always on hand. Although cleaning them requires a lot of patience, artichokes give us great satisfaction as they are versatile and delicious. To prepare great recipes and waste as little as possible, you need to clean them properly, so remove the outer leaves, keep 6 inches of stem, and the inner part of the artichoke, the heart. During these operations, it is essential to have a bowl of cold water ready in which the juice of a lemon has been squeezed, to prevent them from darkening. If you want to prepare my recipe, follow the procedure.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3Persons
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 293.97 (Kcal)
- Carbohydrates 35.86 (g) of which sugars 3.03 (g)
- Proteins 15.26 (g)
- Fat 10.90 (g) of which saturated 4.04 (g)of which unsaturated 3.59 (g)
- Fibers 7.06 (g)
- Sodium 721.40 (mg)
Indicative values for a portion of 167 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 artichokes
- 4.2 oz cooked ham
- 1 clove garlic
- 1 bread crumb (soaked in water and squeezed)
- 1 egg
- 2.1 oz grated Parmesan cheese
- 0.1 oz fine salt
- A few sprigs parsley
- A few sprigs marjoram
- 1 pinch nutmeg
- 1.4 tbsp extra virgin olive oil
- 1 lemon
Tools
- Kitchen Scale
- Cutting Board
- Peeler
- Casserole
- Baking Dish
Steps
Prepare a bowl with cold water and the juice of half a lemon where the artichokes are submerged as they are cleaned.
Clean the artichokes by removing the outer hard spines and the choke in the middle. With the peeler, clean 6 inches of stem. In a saucepan, bring salted water and half a lemon to a boil, immerse the cleaned artichokes, the stems cut in half, and bring back to a boil, calculating 15 minutes of cooking time. Chop the parsley, garlic, and marjoram leaves with a mezzaluna. In a bowl, put the grated Parmesan (minus a tablespoon), well-squeezed bread crumb, egg, salt, and the herbs with garlic.
Preheat the oven to 392°F.
Drain artichokes and stems and let them cool. Keep 2 ladles of artichoke water in a small bowl. Chop the stems and add them to the filling, mix and let it rest for 10 minutes. Meanwhile, arrange the artichokes in the baking dish spreading the leaves. With a teaspoon, stuff the artichokes filling them well, sprinkle the surface of each artichoke with the remaining Parmesan and drizzle with oil. Bake at mid-height along with the bowl of water and cook for 20 minutes, then moisten the artichokes with the reserved water and continue cooking for another 25 minutes. Turn off and let rest for 10 minutes before serving.
Storage
Fresh artichokes can be stored for a few days in the refrigerator in a paper bag.
They can also be stored in the freezer after being cleaned, cut into wedges, blanched for a few minutes, then dried and placed on a tray to freeze. Once frozen, they can be put in suitable bags for use.
FAQ (Questions and Answers)
What other ingredients can be used to stuff artichokes?
Ground beef, mortadella, ricotta, scamorza cheese, and the same cooked and chopped stems are also excellent for stuffing artichokes.
