*  Exported from  MasterCook Mac  *
           STUFFED ARTICHOKE BOTTOMS “Fondi di CarcioBo Farciti”
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Try These
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         potatoes
    8                    artichokes
                         juice of 1 lemon
      1/2  cup           dry white wine
    1                    bay leaf
    4                    cloves
                         salt and pepper
    2      tablespoons   extra-virgin olive oil
    2      ounces        speck or Prosciutto di Parma -- diced
      1/4  cup           pine nuts. toasted
 Boil the potatoes in their skins until they can easily be pierced with a
 knife; drain, peel, and mash them with a potato masher or pass through a
 ricer into a bowl.
 Discard the coarse outer leaves from each of the artichokes and cut away
 the toughest part of the stem; as soon as you finish trimming each
 artichoke, place it in a bowl of cool water acidulated with half of the
 lemon juice. This will prevent discoloration ofthe artichokes.
 Bring 4 cups of water to a boil with the remaining lemon juice, the wine,
 bay leaf, doves, and I teaspoon of salt in a large pot; cook for 20 minutes.
 Drop the artichokes into the boiling water and cook them until tender but
 not soft, about 5 minutes; remove them with a slotted spoon. Place the
 artichokes on a double layer ofpaper towels to dry. Using a paring knife,
 remove the stems and the leaves; scoop out the tender heart with a small
 spoon. You will be left with 8 artichoke bottoms on one side and a heap of
 stems, leaves, and hearts on the other.
 Pass the leaves, stems, and hearts ofthe artichokes through a food mill
 into the bowl of mashed potatoes. Add salt, pepper, and half of the olive
 Spoon the mixture into a pastry bag fitted with a fluted tip and pipe it
 evenly into the  artichoke bottoms.  Arrange  the stuffed artichoke bottoms
 in an oven-to-table dish. Preheat the broiler.
 Saute the diced speck or Prosciutto in the remaining olive oil for I
 minute; it should not brown or become crisp.
 Top the artichoke bottoms with the pine nuts and speck, and broil them for
 5 minutes, or until the artichokes and filling are heated through and the
 top is lightly browned. Serve immediately. SERVES 6
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 Per serving (excluding unknown items): 1093 Calories; 34g Fat (27% calories
 from fat); 41g Protein; 172g Carbohydrate; 0mg Cholesterol; 1048mg Sodium
 Food Exchanges: 4 Starch/Bread; 20 1/2 Vegetable; 6 1/2 Fat
 NOTES : La Cucuna Italiana, December 1998