Prep 20 mins
Cook 20 mins
This is a recipe from the Los Angeles Times by Russ Parsons. I saw this while flipping through the Food section at the airport and It caught my eye because my husband absolutely loves artichoke dip and I thought I might try something a little different. This is definitely fancier, but very good.
- 1 3⁄4 lbs medium artichokes
- 2 tablespoons butter
- 3 slices prosciutto, cut into slivers
- 1 tablespoon minced shallot
- 1 sprig fresh thyme
- 1⁄2 cup water
- 1⁄2 cup heavy cream
- salt and pepper
- Trim artichokes and quarter them lengthwise.
- Place into bowl of water with a tbsp vinegar or lemon juice.
- Melt butter in large skillet.
- add prosciutto and shallots until softened Drain artichokes and put into pan.
- add thyme, water.
- cover skillet, cook until tender (about 12 minutes).
- shake covered pan occasionally, adding more water if necessary.
- when artichokes are easily pierced with knife, remove lid and raise the heat to high.
- cook until moisture evaporates, and artichokes sizzle.
- remove from heat, cool a bit.
- add cream, return to medium heat.
- season with pepper.
- serve warm.
Love these. Think I prefer to place the sauce in a bowl to dip in.
I made these for PAC spring 2007 and they were great!! I think next time I will cook them a little slower hoping they will be more tender. The flavor was just great though. Thanks again Reed for letting me make this dish for PAC. Barbara