Artichoke Ring

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Total Time
45mins
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.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Chop artichokes finely by hand or in a food processor.
  4. In a skillet melt butter and saute onion and garlic until soft.
  5. In a large bowl whisk the eggs lightly and add the cream, cheese, onion-garlic mixture and seasonings. Stir in the chopped artichokes.
  6. Pour the mixture carefully into the prosciutto-lined mold and fold over the overhanging prosciutto.
  7. 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.
  8. Unmold on a platter, sprinkle the parsley over all, and serve.