Prosciutto Chips Topped With Fried Artichoke Hearts Recipes

PROSCIUTTO CHIPS TOPPED WITH FRIED ARTICHOKE HEARTS

Steps:

• For Prosciutto Chips: Place onion in a saute pan over medium-low heat. Add the butter and allow onions to caramelize for about 10 to 18 minutes, stirring often.
• Place a 10-inch saute pan on medium heat. When the pan is hot, drizzle in the vegetable oil. Cut your prosciutto slices into pieces, the size of a troika chip. Fry until crisp, about 3 to 5 minutes. Drain on a paper towel lined plate.
• For Fried Artichoke Hearts: Place oil in a deep saucepan. Heat to 350 degrees F.
• Cut the artichoke hearts into quarters. Dust artichoke hearts in your all-purpose flour. Place artichoke heart into your preheated oil and fry until golden brown, about 4 minutes. Drain on a paper towel lined plate.
• To assemble, place a artichoke heart on top of a piece of prosciutto, garnish with a couple pieces of caramelized onion, and serve. See Cook's Note.

PROSCIUTTO WRAPPED ARTICHOKE HEARTS RECIPE - (4/5)

Steps:

• Place all ingredients, except prosciutto, in a bowl. Toss to combine. Cover and refrigerate for at least 30 minutes. Preheat oven broiler. Tear prosciutto into pieces big enough to wrap around artichokes. Place wrapped artichokes on foil lined baking sheet. Broil for 3 - 5 minutes or until warmed through and prosciutto is slightly crispy. Serve.

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.

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.