Artichoke And Prosciutto Salad Food

CAPRESE SALAD WITH PROSCIUTTO AND FRIED ARTICHOKES

Steps:

• Mix the flour with 1/4 teaspoon each salt and pepper in a large bowl. Add the artichoke hearts and toss. Heat the olive oil in a large skillet over high heat. Add the artichoke hearts and fry until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Remove the skillet from the heat and reserve the frying oil.
• Season the tomatoes with salt and pepper. Divide the mozzarella, tomatoes, prosciutto and fried artichokes among plates. Top with the basil and olives and drizzle with some of the reserved frying oil.

SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
• Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
• Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

RAW ARTICHOKE AND PARMIGIANO SALAD

Steps:

• Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first!
• Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. Artichokes have a lot of waste, accept it and move on. Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead because they tenderize a little.
• To assemble the salad:
• Put the artichokes in a salad spinner to remove they excess water. Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl. Dress with the juice of the remaining lemon, finishing oil and salt, to taste. The salad should be well-dressed and full flavored but not soggy.
• Serve immediately.
• It's spring on a plate!

ARTICHOKE AND PROSCIUTTO SALAD

Steps:

• Thoroughly drain artichoke hearts, then cut them into quarters and place into a bowl.
• Cut each fresh tomato into wedgies. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
• Keeping a few basil leaves whole for garnish, tear the remainder of the leaves into small pieces and add to the bowl containing other salad ingredients.
• Make the Dressing:.
• Put the oil, wine vinegar, garlic, mustard, honey and salt and pepper to taste in a container with a tight lid and shake vigorously until well blended.
• Pour over the salad and toss together.
• Garnish with whole basil leaves and serve.

ORZO & ARTICHOKE SALAD WITH PROSCIUTTO

Steps:

• Cook orzo in large saucepan of boiling salted water until aldente, drain.
• Rinse under cold water and drain again.
• Transfer orzo to large bowl.
• Add 1 tablespoon olive oil and toss to combine.
• Bring chicken broth to simmer in heavy medium saucepan.
• Add artichokes and simmer 3 minutes, drain.
• Mix artichokes into orzo.
• Whisk vinegar, lemon juice and mustard in small bowl.
• Whisk in remaining 2 tablespoons oil.
• Stir in basil.
• Pour dressing over orzo.
• Add all remaining ingredients and toss well.
• Season to taste with salt and pepper.
• Cover and refrigerate (Can be prepared 1 day ahead).
• Serve chilled.

ARTICHOKE & LEMON SALAD

Steps:

• Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
• Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
• Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
• To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD

Steps:

• Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper. Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
• Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes.
• Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisee and dressing, toss. Season with prosciutto and chopped fennel fronds.

ARTICHOKE & PROSCIUTTO FRITTATA

Steps:

• Preheat oven to 425°F
• Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.
• Sauté quartered artichoke hearts and prosciutto until prosciutto starts to curl.
• Remove artichokes and prosciutto from skillet.
• Wipe skillet clean; coat with nonstick spray.
• Add crushed red peppers to beaten eggs.
• Add eggs to pan; cook until curds form.
• Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives.
• Place skillet in oven; bake frittata for 7-8 minutes (the center will not be set).
• Remove skillet from the oven; preheat broiler.
• Broil frittata until eggs are fully set and top is browned, about 2 minutes.
• Remove skillet from broiler.
• Run a rubber spatula under the frittata to loosen it.
• Slide frittata out onto a cutting board; slice into six wedges.
• Garnish each slice with fresh whole chives, if desired.

ARTICHOKE-PROSCIUTTO GRATIN

Steps:

• Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.