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Prosciutto Stuffed Artichokes | Recipeish | Gustus Vitae

Yield: 4 Large appetizer-sized halves.
Time Estimate: 1 Hour.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

These overly-generous stuffed artichokes make for a delectable dinner party appetizer, and are hearty enough on their own for a light lunch with a small group. The intensely savory stuffing makes for a lovely contrast with the herbaceous leaves, and the whole thing is delicious down to the last bite - scrape the dipping bowl clean with the tender heart for a perfect ending to a Fall lunch.


  • 2 Large artichokes
  • 1 Cup panko
  • 1 White onion
  • 1/3 Cup chopped olives
  • 2 Lemons
  • 4 Cloves garlic
  • 8 Tbs extra virgin olive oil
  • 1 Whole tin Taste of Tuscany Seasoning
  • 5 Tbs Garlic Basil Sea Salt
  • 3 Tbs Crushed Red Pepper Flakes
  • 1 Red bell pepper
  • 12 oz prosciutto
  • Small handful of fresh basil for garnish
  • 1 Cup finely grated Parmesan cheese.
  • 1 Cup crème fraîche
      • Preheat oven to 400F.
      • Bring a large pot of water to a rolling boil, and top with 2 steamer boxes.
      • Remove the largest outside leaves from artichokes, trim very end off stem, and slice in half lengthwise.
      • Remove hairy choke centers, and squeeze the juice of one lemon over the artichokes.
      • Place in the steamer, and steam for 30 minutes.
      • Wash and dice bell peppers, peel and dice onion, and dice prosciutto.
      • Rough chop olives. 
      • Bring a large cast iron pan up to high heat, and add 1 Tbs of extra virgin olive oil.
      • Add prosciutto, and cook for 2-3 minutes, then add onions, bell peppers and olives, cooking for a further 5 minutes and stirring constantly.
      • Pour mixture into a large bowl, adding Taste of Tuscany, 4 Tbs of Garlic Basil Sea Salt, 2 Tbs Crushed Red Pepper Flakes, 3 Tbs olive oil, 1/2 Cup of Parmesan, and panko. Mix to thoroughly combine.
      • Drizzle a small amount of olive oil into a medium sized ceramic dish, like this handsome one from Emile Henry.
      • Arrange artichoke halves in baker, and overfill each with prosciutto mix, topping with remaining 1/2 Cup of Parmesan.
      • Pop in the oven and bake, uncovered, for 20 minutes, until well browned.
      • While the artichokes are baking, make the sauce by combining crème fraîche, the juice of 1 lemon, and 1 Tbs each Garlic Basil Sea Salt and olive oil. Cover and reserve in the fridge.
      • Remove artichokes from oven and arrange on a serving plate with dipping sauce in the center.
      • Garish with basil leaves, sprinkle with Crushed Red Pepper Flakes, and give everything a final drizzle of olive oil.
      • Serve with small forks and devour - these generous appetizers make for a lovely starter for a dinner party, or are quite enough as a light lunch for a small group.
      If you'd like to acquire this handsome baking dish, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.