Stuffed Artichokes

I am a really big fan of artichokes, but I never think to buy them in the store.  I love eating steamed artichokes with a simple butter dipping sauce for the leaves.  But the other day, as I was sick on the couch and watched WAY too many cooking shows, I saw Giada make some amazing bacon, cheese and mushroom stuffed artichokes!  I found the recipe and cooked them the other night!  Mine needed a little more cook time than the recipe called for, but they turned out really yummy!

Cut the stems and tops off and trim the leaves.

Saute the bacon.

Add the mushrooms, shallot and garlic.

When cooked, set aside in a bowl and add the parmesan cheese and chopped fresh parsely.

Stuff the mixture in between the leaves!

Place in the same dutch oven, add water and white wine and let the steaming begin!

Ready to eat!

The sad left overs :)

Giada's Genovese-style Artichokes

(makes 4)

3 TBSP olive oil, plus 1/2 C

1 lb button mushrooms, trimmed and chopped (abotu 4 cups)

1 onion, diced

4 garlic cloves, chopped

4 slices prosciutto, chopped (I had bacon on hand and used that)

2 TBSP chopped fresh parsley leaves

1/2 C grated Parmesan

1 tsp salt

1/2 tsp pepper

4 fresh artichokes, trimmed and cleaned

2 C white wine

In a large dutch oven heat 3 TBSP olive oil over medium-high heat.  Add the mushrooms, onions and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden.  Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly.  Add the prosciutto, parsley, Parmesan and S+P and stir to combine. **Since I used bacon, I cooked it first, removed and then cooked the vegges.**

Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves.  Stuff the mushroom mixture in the spaces between the artichoke leaves.  Place the artichokes in the dutch oven so they fit snugly enough to stay upright.  Pour the wine and 1 C of water into the bottom of the pan.  Pour the 1/4 C of olive oil over the top of the artichokes.  Place the pan over medium-high heat.  Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender.  Remove from othe pot and serve immediately.