Artichokes with prosciutto recipe!
This is an incredibly easy and delicious recipe that’ll remind you of Rome’s famous artichokes and Italy’s favorite sliced meat - proscioutto.
The whole preparation and cooking time will take us approximately an hour and a half - but if you don’t have so much time, you can revert to using a pressure cooking, which will then only take forty minutes.
Our opinion however is that you will always lose a bit of flavor and taste by speeding up the cooking, as the flavors have less opportunity to mix and “set”.
So, our recipe is estimated for four people, and the ingredients we will need are the following:
We start our artichoke with prosciutto dish by washing the fresh artichokes and preparing them for cooking. To do this firstly we cut off the artichoke stems. Then we remove the hardened exterior leaves that protect the soft center that we’re looking for by cutting with scissors the top of the artichokes and stripping off the top leaves.
PLEASE NOTE: If you cannot find affordable and high quality fresh artichokes, you always have the option of purchasing frozen artichoke hearts, which are in fact very high quality and sometimes even more desirable (beyond convenient) for the cook’s preparations.
Now we slice the onions and the carrot in rounded pieces, and the already thinly-sliced proscioutto in even smaller pieces.
So after the artichokes and veggies are ready we take a big pot and add two tablespoons of extra virgin olive oil. You add all the onions, carrot, and proscioutto. We then place on top of them the artichokes, the cut ends facing up. Make sure that your pot is the appropriate size so that the artichokes nicely fit inside - without any gaps or loose pieces.
We lightly salt the ingredients, and we add ample amounts of fresh ground black pepper.
Put the pot on a low flame setting on the stovetop, and leave the ingredients to slowly bake together for about seven to eight minutes.
Add now the glass of dry white wine (Pinot Grigio) and another glass of water. Cover the pot and leave the ingredients to keep baking on a low flame, for approximately for an hour to an hour and fifteen minutes.
When its done and before the artichoke & prosciutto meal is served, we sprinkle atop the finely chopped parsley.
NOTE: In our opinion - for an even better taste you can add a teaspoon of tomato paste and a teaspoon of chopped garlic and a little bit of parsley before you remove the food from the flame to be served.