Prep. time: 10 minutes
Oven temperature; Maximum
Cooking time: Under 30 minutes
Waiting time: 20 + 60 minutes

You can prepare this dish the day before and let it marinate overnight in the refrigerator.

1. Halve the artichoke hearts; brush with olive oil;
2. place under the broiler until well browned on each side, then let cool;
3. place the peppers under the broiler, turning frequently until blackened;
4. place in a plastic bag and let cool for 20 minutes;
5. peel the peppers and cut into large dice;
6. for the vinaigrette: crush the garlic in a little salt, place in a bowl, and with the back of a spoon, mash to a paste; blend in the oil, vinegar, mustard and some ground pepper;
7. place the artichokes and peppers on a serving platter; drizzle with the vinaigrette and combine well; let marinate at least an hour.
8. Just before serving, cut the prosciutto into strips. Combine the peppers and artichokes in a bowl with the lettuce leaves then add the prosciutto. Sprinkle with flat leaf parsley and pine nuts.