*  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, cloves, and 1 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 1
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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