Stuffed Artichoke Leaves
Bon Appetit
Stuffed Artichoke Leaves
Bon Appetit
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1 large artichoke 2 tablespoons fresh lemon juice 1 1/2 tablespoons plain yogurt 1 tablespoon mayonnaise 2 teaspoons minced fresh basil leaves plus 28 additional small basil leaves for garnish 3/8 ounce thinly sliced prosciutto, chopped fine (bout 2 tablespoons) 2 hard boiled large eggs, halved lengthwise and sliced thin crosswise assorted olives as an accompaniment Directions: In a saucepan just large enough to hold the artichoke, bring 3 inches salted water with 1 tablespoon of the lemon juice to a boil, add the artichoke, stem discarded, and simmer it, covered, for 25 to 35 minutes, or until it is tender (test a leaf for doneness). Refresh the artichoke in a bowl of ice and cold water and let it drain upside down for 10 minutes. Remove all the outer leaves, reserving them, and pull out the center leaves in one piece, discarding them. Remove the choke with a small spoon and chop fine the artichoke bottom. In a bowl, whisk together well the yogurt, the mayonnaise, and the remaining 1 tablespoon lemon juice, add the chopped artichoke bottom, the minced basil, the prosciutto, and salt and pepper to taste, and stir the mixture until it is combined well. Put a slice of hard boiled egg on each of the 28 largest leaves, mound about 1/2 teaspoon of the filling on each slice, and garnish each mound with a basil leaf. Mound about 1/2 teaspoon of the remaining filling on each of the remaining leaves. Divide the stuffed garnished leaves amount 4 small plates and mound some of the olives in the middle of each plate. Serve the remaining stuffed leaves on a small platter. Serves 4.
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