Northern Italy Stuffed Artichokes


  • 4 fresh artichokes, cleaned and trimmed
  • 8 cups button mushrooms, diced
  • 1 sweet Vidalia onion, chopped
  • 4 garlic cloves, chopped
  • 3 ounces proscuitto (5 slices), diced in small pieces
  • 3 tablespoons fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil, plus 2 tablespoons
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups white wine
  • 2 cups water


In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add mushrooms, garlic and onions. Cook until mushrooms and onions are tender. Transfer mixture to a medium bowl and allow to cool a little bit. While mixture is cooling, chop your parsley and proscuitto, then add to slightly cooled mushroom mixture. Next add parmesan cheese, salt and pepper, stir to combine.

Take the washed and trimmed artichokes and with your fingers work around the artichoke to pull back and spread apart the leaves to make room to stuff them. Stuff the mushroom mixture in between the leave spaces, repeat until all 4 have been stuffed. Place artichokes in a large pan with a cover, try to fit them in snuggly so they stay upright while cooking. Pour wine and water slowly into pan around the artichokes and then drizzle 1/4 cup of olive oil on top of artichokes.

Place the pan over medium-high heat. Cover and bring to a simmer, then reduce heat to medium-low and simmer for 1hr and 15 min. covered or until artichokes are tender (leaves will pull away from artichoke easily). ***Some artichokes are a little tougher and may need more time to cook**** Remove from pot and serve immediately.