Prosciutto-Stuffed Artichokes

• Juice from 1 lemon
• 4 artichokes (about 12 ounces each)
• 1 cup dry white wine
• 1 cup water
• Coarse salt and freshly ground pepper
• 6 slices white sandwich bread
• 4 ounces thinly sliced prosciutto, coarsely chopped (1 cup)
• 2 scallions, trimmed and thinly sliced
• 2 tablespoons olive oil
• 1 garlic clove, coarsely chopped
• Lemon wedges, for serving

1. Preheat oven to 425F.
2. Fill a bowl with cold water and add the lemon juice.
3. Prepare artichokes (see below).
4. Keep artichokes in lemon water until ready to use.
5. Pour wine and 1 cup water into a 2-quart baking dish; season with salt and pepper.
6. Pulse bread, prosciutto, scallions, oil, and garlic in a food processor to form coarse crumbs.
7. Season with salt and pepper.
8. Gently spread outer leaves of artichokes to create room for stuffing.
9. Dividing evenly, fill cavities and spaces between outer leaves with bread-crumb mixture; place artichokes upright in the baking dish.
10. Cover dish tightly with aluminum foil.
11. Bake until base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes.
12. Serve with lemon wedges.
13. Working with one artichoke at a time, use a serrated knife to cut off the stem (so artichoke sits upright) and trim 2 inches off the top.
14. With kitchen shears, cut off leaf tips.
15. Using a melon baller or small spoon, remove purple inner leaves and the choke.
16. Immediately place artichoke in lemon water to prevent discoloration as you work.

lemon, artichokes, white wine, water, salt, white sandwich bread, scallions, olive oil, garlic, lemon wedges

Taken from www.epicurious.com/recipes/food/views/prosciutto-stuffed-artichokes-388043 (may not work)