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Stuffed Artichoke Bottoms "Fondi di CarcioBo Farciti

A home-style Stuffed Artichoke Bottoms "Fondi di CarcioBo Farciti made with Potatoes, Artichokes Juice Of Lemon, Dry White Wine, and Bay Leaf. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 3/4 lb
• 8
• 1/2 cup
• 1

Method (preview)

1. 1

   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.

2. 2

   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.

3. 3

   This will prevent discoloration ofthe artichokes.

4. 4

   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.

5. 5

   Drop the artichokes into the boiling water and cook them until tender but not soft, about 5 minutes; remove them with a slotted spoon.

6. 6

   Place the artichokes on a double layer ofpaper towels to dry.

7. 7

   Using a paring knife, remove the stems and the leaves; scoop out the tender heart with a small spoon.

8. 8

   Add salt, pepper, and half of the olive oil.

9. 9

   Spoon the mixture into a pastry bag fitted with a fluted tip and pipe it evenly into the artichoke bottoms.

10. 10

    Arrange the stuffed artichoke bottoms in an oven-to-table dish.

11. 11

    Preheat the broiler.

12. 12

    Saute the diced speck or Prosciutto in the remaining olive oil for I minute; it should not brown or become crisp.

13. 13

    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.

14. 14

    Serve immediately.

15. 15

    Food Exchanges: 4 Starch/Bread; 20 1/2 Vegetable; 6 1/2 Fat

16. 16

    NOTES: La Cucuna Italiana, December 1998