Artichokes With Prosciutto And Cream Food

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.

ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO

Steps:

• Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
• Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

ARTICHOKES WITH PROSCIUTTO AND CREAM

Steps:

• Trim artichokes and quarter them lengthwise.
• Place into bowl of water with a tbsp vinegar or lemon juice.
• Melt butter in large skillet.
• add prosciutto and shallots until softened Drain artichokes and put into pan.
• add thyme, water.
• cover skillet, cook until tender (about 12 minutes).
• shake covered pan occasionally, adding more water if necessary.
• when artichokes are easily pierced with knife, remove lid and raise the heat to high.
• cook until moisture evaporates, and artichokes sizzle.
• remove from heat, cool a bit.
• add cream, return to medium heat.
• season with pepper.
• serve warm.

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.

PENNE WITH CHICKEN, PROSCIUTTO, ARTICHOKE AND SUN-DRIED TOMATOES

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
• Drain, and slice into thin strips.
• Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
• Meanwhile cook pasta according to package directions and drain.
• Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
• Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.

ARTICHOKE, SPINACH, AND PROSCIUTTO FLATBREADS WITH SPICY HONEY

Steps:

• Position racks in middle and upper third of oven and preheat to 475ºF.
• Heat oil in large heavy skillet over medium. Add garlic and parsley and cook, stirring, 30 seconds. Add spinach and artichokes, toss to coat, and cook, covered, until artichokes are tender, 10-12 minutes. Uncover and simmer, stirring occasionally, until juices thicken, about 2 minutes. Season with 1/2 tsp. salt and a pinch of black pepper. Remove from heat and stir in lemon zest.
• Sprinkle 2 rimless baking sheets with cornmeal. Roll out half of the dough on floured surface to a 12x7" oval. Transfer to baking sheet. Repeat with remaining dough.
• Sprinkle each round with 1/2 cup Parmesan, then top evenly with artichoke and spinach mixture. Top with remaining 1 cup Parmesan and season with a pinch of salt and black pepper. Bake, rotating sheets halfway through, until crust is golden brown, 20-22 minutes.
• Meanwhile, combine honey and red pepper flakes in a small bowl.
• Remove flatbreads from oven. Top with prosciutto and drizzle with spicy honey. Cut flatbreads into wedges and serve.

PESTO PIZZA WITH ARTICHOKES & PROSCIUTTO

Steps:

• Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
• Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
• Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.

CHOPS OR CHICKEN WITH PROSCIUTTO AND ARTICHOKE IN CREAM SAUCE

Steps:

• Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
• Cover and cook on LOW for 8 hours.
• Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
• Return the chops to the pot and coat with sauce.

ARTICHOKE-PROSCIUTTO GRATIN

Steps:

• Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise.
• Wrap each artichoke heart quarter in a piece of prosciutto.
• Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
• Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
• Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.