Roasted Brussels Sprouts with
Prosciutto and Parmesan
Chairmans Foods
2 pounds Brussels sprouts,
rinsed and trimmed
4 tablespoons olive oil
3 ounces prosciutto, diced
1 large yellow onion,
julienned
4 garlic cloves, chopped
Salt and black pepper
¼ cup shredded Parmigiano-
Reggiano cheese
Serve as an accompaniment to Kirkland Signature chicken pot pie.
Preheat oven to 350°F.
Bring 6 cups water to a boil in a large pot. Boil
Brussels sprouts for 3 minutes. Remove with
a slotted spoon and place in a colander to drain
off excess water.
In an ovenproof sauté pan, heat oil over medium
heat. Add prosciutto and cook until slightly crispy.
Add onion and sauté until lightly browned. Stir
in garlic, Brussels sprouts and a pinch of salt and
pepper. Sprinkle Parmigiano-Reggiano over the top.
Transfer the pan to the oven and bake for about
10 minutes, or until the cheese melts.
Makes 6-8 servings.
Savory Stuffed Artichokes
Boskovich Farms
4 Boskovich Farms artichokes
1 lemon, halved
2 cups dry bread crumbs
1 cup freshly grated
Parmesan or Romano
cheese, divided
1⁄₃ cup chopped flat-leaf
parsley leaves
2 teaspoons salt
1 teaspoon ground
black pepper
6-8 garlic cloves,
finely chopped
Extra-virgin olive oil
Using a serrated knife, cut off the artichoke stems,
creating a flat bottom. Cut about 1 inch off the
tops. Pull off the tough outermost leaves; trim the
leaf tips with kitchen shears. Rub cut areas with
lemon. Open the leaves with your thumbs to make
room for stuffing.
In a large bowl, combine bread crumbs, ¾ cup
cheese, parsley, salt, pepper and garlic.
Drizzle oil over the artichokes. Spoon a generous
amount of stuffing into each artichoke, working
it in between the leaves.
Place a steamer basket in a large pot; fill the pot
with water to just below the basket. Place the
stuffed artichokes in the steamer, cover and bring
the water to a boil. Steam for 30-40 minutes, or
until the leaves are tender.
To serve, drizzle with oil and sprinkle with the
remaining cheese. Makes 4 servings.
