Prosciutto Chips Topped With Fried Artichoke Hearts 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.

PROSCIUTTO WRAPPED ARTICHOKE HEARTS

Steps:

• Defrost artichoke hearts and pat dry. Combine hearts, olive oil, fresh herbs, salt and pepper in a bowl and marinate for 30-60 minutes. Pre-heat oven to broil. Wrap each heart with prosciutto and place on a cookie sheet. ( I lined my cookie sheet with parchment paper or foil for easy clean up.) Cook until prosciutto starts to crisp and turn brown - about 7-10 minutes. Remove from oven and top with balsamic vinegar/syrup and serve.

TENDER ARTICHOKE HEARTS

Steps:

• Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Halve them and remove the chokes.
• Slice the artichokes and rub each slice with lemon. Soak them in a bowl of water with freshly squeezed lemon juice to prevent browning.
• Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
• Remove the artichokes from the water and shake and pat off as much water as possible before dredging each slice into the beaten egg, and then into the flour. Fry immediately in batches in the hot oil until golden brown.
• Remove the artichoke slices from the oil, and place them on paper towels to absorb the excess oil. Season with salt immediately. Serve.

CHOCOLATE-COVERED ICE CREAM HEARTS

Steps:

• Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.

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.

RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER

Steps:

• In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
• In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
• In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil.
• Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
• Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
• Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.)
• If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente.
• Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.

TORTELLINI ALFREDO WITH PROSCIUTTO & ARTICHOKE HEARTS

Steps:

• Prepare Tortellini according to package instructions; drain.
• Heat cream in a large skillet over low heat.
• Gradually sprinkle in cheese, stirring constantly, until blended.
• Simmer, stirring occasionally, 15 to 20 minutes.
• Add Tortellini, Prosciutto, and artichoke hearts; simmer, stirring occasionally, 5 to 10 minutes or until sauce is slightly reduced.
• Serve immediately.
• Serve with crusty Italian bread, if desired.

FRIED ARTICHOKE HEARTS

Steps:

• Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
• In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
• Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.