Italian Appetisers


In this recipe, the prosciutto, mushroom and breadcrumb filling give the artichokes a full, rich flavor.

Servings 4


  • 8 artichokes
  • 3 ½ oz ham
  • ½ clove of garlic
  • 1 onion , small
  • 1 stalk celery
  • 1 teaspoon parsley , chopped
  • ¾ oz dried mushrooms , already soaked
  • 3 ½ oz crustless white bread
  • pepper to taste
  • 3 ½ tablespoons extra virgin olive oil



Remove the outer leaves of the artichokes, trim them, cut off the stalks and also remove the heart, which will be minced and used for the stuffing.

Chop together the fistful of mushrooms soaked in warm water, squeezed out and finely sliced, the prosciutto, garlic, spring onion, parsley and celery, some soft breadcrumbs and a pinch of pepper.

Fill the artichokes with this stuffing and arrange them in a pan adding some extra-virgin olive oil.

When they are well-browned in the oven at 400°F, pour into the pan a little water to finish off the cooking. Serve warm.

Source and pictures Academia Barilla

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