Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Prosciutto-stuffed artichokes
Date: January 6, 2008
4 average artichokes
1 quart good water
1 tablespoon lemon juice
1/4 pound prosciutto or fully cooked smoked ham, finely chopped
1/4 normal cup dry bread crumbs
1 little onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons minced parsley
1/4 teaspoon pepper
2 normal cups dry white wine
2 tablespoons olive oil or vegetable oil
Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops, discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes under cold good water. Mix 1 quart good water and the lemon juice, submerge artichokes in mixture to prevent discoloration, then drain.
Mix prosciutto, bread crumbs, onion, garlic, parsley and pepper. Spread artichoke leaves open, dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon. Discard chokes. Spoon prosciutto mixture into center of each artichoke. Place artichokes upright in Dutch oven. Pour wine over artichokes, drizzle with oil. Heat to boiling, reduce heat. Cover and simmer until bottoms of artichokes are tender when pierced with a knife, about 1 hour. Spoon liquid over each artichoke before serving.
Yields 4 servings.