Prosciutto with Roasted Artichokes and Red Peppers Recipe
Prosciutto with Roasted Artichokes and Red Peppers
Flavors of Italy
Total time: 1hr to 2hr

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

Difficulty: Easy
Chef's Note

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

Ingredients for 4 first courses or light main courses

- 8 slices of Prosciutto
- 2 - 400 g/14 oz. cans of drained Artichoke hearts
- Olive oil
- Lettuce leaves
- 25 g (1 oz.) pine nuts, lightly toasted
- 1 large clove of garlic
- 4 tbsp. extra virgin olive oil
- 1 tbsp. balsamic vinegar
- 1/2 tbsp. Dijon mustard
- Salt and pepper
- Flat leaf parsley
- Pine nuts
  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.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up