The recipe for Stuffed Artichokes with Ham is one of those recipes that helps to 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 patience, artichokes are very rewarding as they are versatile and delicious. To prepare excellent recipes and minimize waste, it is necessary to clean them properly by removing the outer leaves, keeping 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 one lemon has been squeezed to prevent them from turning black. If you want to prepare my recipe, follow the procedure.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3 People
- 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
- 4.23 oz cooked ham
- 1 clove garlic
- 3.53 bread crumb (soaked in water and squeezed)
- 1 egg
- 2.12 oz grated Parmesan
- 0.11 oz fine salt
- A few sprigs parsley
- A few sprigs marjoram
- 1 pinch nutmeg
- 0.68 fl oz 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 you can immerse the artichokes as they are cleaned.
Clean the artichokes by removing the tougher outer spines and the choke in the center. Use the peeler to clean 6 inches of stem. In a saucepan, bring salted water and half a lemon to a boil, immerse the cleaned artichokes, halved stems, and bring back to a boil for 15 minutes of cooking. Finely chop the parsley, garlic, and marjoram leaves. In a bowl, place the grated Parmesan (minus a tablespoon), well-squeezed bread crumb, egg, salt, and herbs with garlic.
Preheat the oven to 392 degrees Fahrenheit.
Drain the 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. Use a teaspoon to stuff the artichokes 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 bake for 20 minutes, then pour the saved water over the artichokes and continue cooking for another 25 minutes. Turn off the oven and let them rest for 10 minutes before serving.
Storage
When fresh, artichokes can be stored for a few days in the fridge 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 placed in suitable bags.
FAQ (Questions and Answers)
What other ingredients can be used to stuff the artichokes?
Minced meat, mortadella, ricotta, scamorza, and the same cooked and chopped stems are also great for stuffing artichokes.
