8 artichokes (1,200g)
Lemon juice from 1 lemon
For the filling:
100g of rice
Salt to taste
1 onion
3/4 cup of prosciutto lean cooked and diced
1/2 cup of canned mushrooms (100g)
2 tablespoons of chopped fresh parsley
3 tablespoons of butter
4 tomatoes
1 tablespoon of tomato puree
6 tablespoons of beef broth
8 slices of bacon (75g)
1/2 cup of white wine
1 tablespoon of grated Parmesan cheese
8 artichokes (1,200g)
Lemon juice from 1 lemon
For the filling:
100g of rice
Salt to taste
1 onion
3/4 cup of prosciutto lean cooked and diced
1/2 cup of canned mushrooms (100g)
2 tablespoons of chopped fresh parsley
3 tablespoons of butter
4 tomatoes
1 tablespoon of tomato puree
6 tablespoons of beef broth
8 slices of bacon (75g)
1/2 cup of white wine
1 tablespoon of grated Parmesan cheese
Clean the artichokes, remove the outer leaves and cut off the tough ends
Cook them in plenty of water with salt and lemon juice for about 45 minutes or until they can be easily pulled apart.· Remove the center leaves and scrape off the fibrous part with a spoon.· For the filling: wash the rice and drain it well
Place it in a pot and add enough water to cover the rice by about two fingers
Season with salt, let it come to a boil, then cook covered for 15 minutes
Drain the rice over a colander
While the rice is cooking, chop the onion and prosciutto
Drain the mushrooms and chop them coarsely
Melt the butter in a pan, fry the onion for 2 minutes
Add the prosciutto, mushrooms, and parsley
Cook for another 3 minutes.· Remove the seeds from the tomatoes and cut them into cubes
Add to the pan with tomato puree
Join the beef broth and cook until all the liquid has evaporated
Join the rice and cheese
Check the seasoning.· Grease a refrigerator-safe mold
Place the artichokes side by side
Open the leaves and fill with the rice mixture
Cover with slices of bacon cut in half and arranged in the shape of a cross
Sprinkle with a little black pepper
Add the wine and bake in a moderate oven (170°C) for about 20 minutes
Serve hot.
