Artichokes With Prosciutto and Cream

Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Trim artichokes and quarter them lengthwise.
  2. Place into bowl of water with a tbsp vinegar or lemon juice.
  3. Melt butter in large skillet.
  4. add prosciutto and shallots until softened Drain artichokes and put into pan.
  5. add thyme, water.
  6. cover skillet, cook until tender (about 12 minutes).
  7. shake covered pan occasionally, adding more water if necessary.
  8. when artichokes are easily pierced with knife, remove lid and raise the heat to high.
  9. cook until moisture evaporates, and artichokes sizzle.
  10. remove from heat, cool a bit.
  11. add cream, return to medium heat.
  12. season with pepper.
  13. serve warm.

Reviews

(2)
Most Helpful

Love these. Think I prefer to place the sauce in a bowl to dip in.

charlie #5 November 03, 2007

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

Queen uh Cuisine June 18, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a