Recipes Ingredients Meat & Poultry Pork Recipes Prosciutto-Stuffed Artichokes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 15, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 45 mins Servings: 4 Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic. Ingredients 1 cup dry white wine Coarse salt and ground pepper 6 slices white sandwich bread 4 ounces thinly sliced prosciutto, coarsely chopped (1 cup) 2 scallions, thinly sliced 2 tablespoons olive oil 1 garlic clove, coarsely chopped 4 medium artichokes (about 12 ounces each), prepared Lemon wedges, for serving Directions Preheat oven to 425 degrees. Pour wine and 1 cup water in bottom of a shallow 2-quart baking dish; season with salt and pepper. Set aside. In the bowl of a food processor, combine bread, prosciutto, scallions, oil, and garlic; pulse until coarse crumbs form. Season stuffing with salt and pepper. Gently spread outer leaves of artichokes to create room for stuffing. Fill cavity and spaces between outer leaves with breadcrumb mixture; place upright in prepared baking dish. Cover dish tightly with aluminum foil. Bake until the base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges. Variations In step 2, substitute 1/2 cup finely grated Parmesan for the prosciutto, and 1 cup mixed fresh herbs (such as 1/2 cup parsley and 1/2 cup tarragon or mint leaves) for the scallions. Print