A prosciutto recipe with artichokes you'll LOVE! 

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”. 

Prosciutto recipe: Ingredients List

So, our recipe is estimated for four people, and the ingredients we will need are the following:

  • eight small, fresh, and tender artichokes
  • two tablespoons of extra virgin olive oil
  • two large onions
  • one carrot
  • one quarter of a pound of thinly sliced proscioutto
  • one glass of dry white wine (in our case we recommend a Pinot Grigio
  • one to two finely chopped parsley
  • salt and fresh ground black pepper, as desired or needed 

Prosciutto recipe: Cooking Steps

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.

What pairs well with our artichoke & prosciutto recipe

Enjoy! Cheers! This artichoke & prosciutto dish is best enjoyed either with a Stony Brook Blush, which is a very refreshing rose European-style, or a Vidal Blanc

› Prosciutto Recipe

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Have A Great Story About This Topic?

Do you have a great story about this? You can share it here without needing a Facebook account! You can even upload pictures!

[ ? ]

Upload 1-4 Pictures or Graphics (optional)[ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.

(You can preview and edit on the next page)

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.

What's New?

  1. Dr

    Dec 04, 14 04:30 PM

    When France lost Algeria in 1960, a great worry of winemakers wad what are we going to do now? French wines from many regions WERE B,ENDED WITH MUCH STRONGER

    Read More

  2. How to make port wine - and history!

    Dec 04, 14 03:26 PM

    How to make port wine - delicious, heart-warming, the perfect gift

    Read More

  3. Wine accessory shopping for the holidays

    Nov 01, 14 04:25 PM

    Wine accessory shopping for the holidays

    Read More