Prep 15 mins
Cook 30 mins
This easy side dish tastes good and looks beautiful. The center of the ring can be filled with another cooked vegetable, if desired. A word on prosciutto: in Italian it simply means ham and there are many varieties, both cooked (cotto) and raw (crudo). For this recipe I prefer thinly sliced cooked unsmoked ham. I bet you could coat the oiled mold with fine dry bread crumbs and eliminate the ham altogether. I found this recipe in San Francisco a la Carte by the Junior League of San Francisco.
- 1⁄4 lb prosciutto, thinly sliced
- 2 (10 ounce) packages frozen artichoke hearts, thawed and drained (I pick them over to remove any leathery or spiny leaves)
- 1 1⁄2 tablespoons butter
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 4 eggs
- 1 cup heavy cream
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄4 teaspoon nutmeg
- salt & freshly ground black pepper
- parsley, chopped finely, as garnish (optional)
- Preheat oven to 350°F.
- Oil a 4-cup ring mold and line with prosciutto slices crosswise, leaving 2-3 inches of prosciutto hanging over the edge of the mold for enclosing later.
- Chop artichokes finely by hand or in a food processor.
- In a skillet melt butter and saute onion and garlic until soft.
- In a large bowl whisk the eggs lightly and add the cream, cheese, onion-garlic mixture and seasonings. Stir in the chopped artichokes.
- Pour the mixture carefully into the prosciutto-lined mold and fold over the overhanging prosciutto.
- Place in a pan of hot water in the oven and bake for 25-30 minutes or until a knife inserted in the center comes out clean.
- Unmold on a platter, sprinkle the parsley over all, and serve.