A Global Superstar?

Great artichokes aren’t raised to be supporting players next to a chicken breast. They should be the stars of a dinner menu.

The following mixture of garlic, prosciutto, Parmesan cheese and basil is just the stuffing a prize artichoke richly deserves.

The dish can easily be turned into a vegetarian one if you use vegetable broth in place of the chicken broth and substitute chopped, smoked almonds for the prosciutto.

PROSCIUTTO-STUFFED ARTICHOKES 2 large artichokes Salt 1 clove garlic, smashed 2 rounded tablespoons bread crumbs 1 tablespoon chopped parsley 1 shallot, minced 1 ounce prosciutto, minced 2 tablespoons grated Parmesan cheese 1 tablespoon minced fresh basil 1 egg yolk 1/8 teaspoon freshly ground white pepper 1/2 cup chicken broth 1 tablespoon olive oil

Trim pointed tips off artichokes. Trim off stems. Place artichokes in pan of salted, boiling water with garlic. Cook at low boil until tender, about 40 minutes. Discard water and garlic.

When artichokes are cool enough to handle, remove and discard fuzzy chokes in center. Set artichokes aside.

Combine bread crumbs, parsley, shallot, prosciutto, Parmesan cheese, basil and egg yolk. Season with 1/4 teaspoon salt and white pepper. Stir gently but well.

Stuff artichoke cavities with mixture. Place in small baking dish. Add chicken broth around artichokes. Drizzle oil over artichokes. Bake at 350 degrees 20 minutes, basting artichokes twice with chicken broth while baking. Serve hot. Makes 2 servings.