Agriculture Reference
In-Depth Information
Toast the pine nuts in a small skillet over medium heat, stirring, until they are lightly
browned and fragrant, about 10 minutes. Set aside.
Heat the oven to 350 degrees. Fill a bowl with water and squeeze the lemon juice into it.
Keep the squeezed-out lemon half.
Pull off the lower leaves and tough outer leaves from an artichoke; this will be about the
first two rings. Using kitchen shears, trim the top half of the next several rings of leaves
until you get to the tight central cone, where the leaves are pale green at least two thirds of
the way up. Use a knife to cut off the dark green top third. Trim the stem of the artichoke
with a paring knife, making a flat base. Rub all the cut surfaces with the lemon half.
Place the artichoke upside down on a work surface and press firmly. Turn the artichoke
right side up and use your fingers to spread the leaves as much as possible without break-
ing them. Use a grapefruit spoon or other small spoon to remove the innermost purple-
tipped leaves and then scrape the fuzzy choke from the base.
Place the cleaned artichoke in the bowl of lemon water and repeat with the remaining ar-
tichokes.
When all of the artichokes have been cleaned, mince the garlic by dropping it down the
feed tube of a food processor while it's running. Stop the machine and add the bread cubes.
Pulse 2 or 3 times to break these down. Add the ham and parsley and pulse until the bread
