Artichoke Ring

Be the first to review
READY IN: 45mins
Recipe by MariaLuisa

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.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a