339. Bracioline Ripiene di Carciofi

Cutlets Stuffed with Artichokes

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

Remove all the tough leaves from the artichokes and cut them into four or five wedges. Take a slice of untrimmed prosciutto, chop it very fine, mix it with a little butter