Prosciutto Wrapped Artichoke Hearts Recipes

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.

BACON WRAPPED ARTICHOKE HEARTS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Wrap the artichoke heart quarters with the half slices of bacon. Secure with a toothpick.
• Place on the baking sheet and drizzle with the reserved artichoke liquid. Roast in the oven for 12 to 15 minutes, or until lightly browned. Serve hot.

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.

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.

ARTICHOKE-PROSCIUTTO GRATIN

Steps:

• Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise.
• Wrap each artichoke heart quarter in a piece of prosciutto.
• Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
• Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
• Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.

PROSCIUTTO-ARTICHOKE PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
• Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
• Remove from the oven and top with Parmesan cheese.

RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER

Steps:

• In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil. Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains. Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.

ARTICHOKE-PROSCIUTTO GRATIN

Steps:

• Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

PROSCIUTTO-STUFFED ARTICHOKES

Steps:

• Preheat oven to 425 degrees. Pour wine and 1 cup water in bottom of a shallow 2-quart baking dish; season with salt and pepper. Set aside.
• In the bowl of a food processor, combine bread, prosciutto, scallions, oil, and garlic; pulse until coarse crumbs form. Season stuffing with salt and pepper.
• Gently spread outer leaves of artichokes to create room for stuffing. Fill cavity and spaces between outer leaves with breadcrumb mixture; place upright in prepared baking dish.
• Cover dish tightly with aluminum foil. Bake until the base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges.