Corn Bread Stuffed Artichokes With Prosciutto

I can make a meal of these artichokes, which are stuffed with corn bread and studded with prosciutto, sage, golden raisins, and shallots. The raisins add a delicious sweetness to the salty prosciutto and give the whole dish a sweet-and-savory flavor. Many markets sell freshly baked corn bread, in case you don’t have time to make your own. In a pinch, packaged corn bread stuffing crumbs work, too. Add 112 cup chicken or vegetable broth to moisten them.

SERVES 4

INGREDIENTS:

• 4 medium artichokes
• 1 cup water
• 2 garlic cloves, minced
• 1 bay leaf
• 2 lemons, quartered
• 6 fresh sage leaves, finely chopped
• 4 tablespoons extra-virgin olive oil
• 6 thin slices prosciutto di Parma, finely chopped
• ½ cup finely chopped shallots (2 small)
• 2 cups cornbread, crumbled
• ½ cup golden raisins, finely chopped

INSTRUCTIONS:

1. Cut off the top inch of each artichoke and remove the stem. Pour the water into the pressure cooker and add the garlic and bay leaf. Squeeze the lemons into the water and drop them in. Dip the cut ends of the artichokes into the lemon water and set aside. Arrange the trivet and steamer basket in the bottom of the pressure cooker.
2. In a medium skillet over medium-high heat, sauté the sage in 1 tablespoon of the oil for 1 minute, or until fragrant. Add the prosciutto and cook until crispy. Add the shallots and cook for another 2 to 3 minutes, until the shallots are softened. Transfer to a bowl and allow the mixture to cool. Add the crumbled cornbread, raisins, and the remaining 3 tablespoons of oil, tossing the crumbs until coated with oil.
3. Beginning with the outer leaves, carefully separate the leaves and spoon some of the stuffing between them. Work your way around the artichoke through the layers of leaves and stop when you get to the leaves that are tightly bound in the center. Repeat with the remaining artichokes.
4. Put the artichokes in the steamer basket; it’s fine to stack them on top of each other if your pressure cooker is tall and narrow. Lock the lid in place and cook at high pressure for 13 minutes.
5. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Allow the artichokes to rest for 5 minutes. Remove them carefully from the steamer basket and transfer to a serving platter. Serve warm or at room temperature.