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1/3 Photos of Chicken, Prosciutto, Mortadella & Artichoke Terrine
1 hrs 30 mins
This great dish I originally had in a small South Carolina restaurant and absolutely fell in love it it. We had it for lunch one day and it was totally amazing. With a little help from the waiter, who also worked in the kitchen, he was able to give me a couple of parts I couldn't figure out and after a couple of tries, I came up with what ... I think is pretty close. First off it certainly is not difficult even though it sounds like it, it is NOT quick cooking, that I admit, but it certainly ISN'T expensive and again ... ISN'T hard to do. A loaf layered with chicken, ham, mortadella, salami, artichokes and parmesan cheese. Baked slow in a water bath and then chilled. Sliced and served with a garlic herb aioli for a great lunch or light dinner. I have served this as a dinner course with a bowl of fresh soup to start, and then the terrine served over some fresh baby greens, and roasted vegetables which makes for a great light meal. If you want, this can also be sliced and then cut in half or quarters and served over some greens with the aioli for a light starter. I promise the guests will love it.
Units: US | Metric
Serving Size: 1 (230 g)
Servings Per Recipe: 8
The following items or measurements are not included: