Artichoke Fennel And Crispy Prosciutto Salad Recipes

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SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

ARTICHOKE AND FENNEL SALAD



Artichoke and Fennel Salad image

Provided by Carolyn Clark

Categories     Salad     Fish     Leafy Green     Olive     Tomato     Side     No-Cook     Quick & Easy     Artichoke     Fennel     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

Steps:

  • Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

CAPRESE SALAD WITH PROSCIUTTO AND FRIED ARTICHOKES



Caprese Salad With Prosciutto and Fried Artichokes image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 14-ounce can artichoke hearts in water, drained and patted dry
1/2 cup extra-virgin olive oil
1 pound small tomatoes, quartered
1 1-pound ball fresh mozzarella cheese, sliced
8 thin slices prosciutto (about 1/4 pound)
1 cup fresh basil leaves
1/2 cup green olives (preferably Sicilian), smashed and pitted

Steps:

  • Mix the flour with 1/4 teaspoon each salt and pepper in a large bowl. Add the artichoke hearts and toss. Heat the olive oil in a large skillet over high heat. Add the artichoke hearts and fry until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Remove the skillet from the heat and reserve the frying oil.
  • Season the tomatoes with salt and pepper. Divide the mozzarella, tomatoes, prosciutto and fried artichokes among plates. Top with the basil and olives and drizzle with some of the reserved frying oil.

Nutrition Facts : Calories 764, Fat 58 grams, SaturatedFat 21 grams, Cholesterol 103 milligrams, Sodium 1876 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 38 grams

ARTICHOKE AND PROSCIUTTO SALAD



Artichoke and Prosciutto Salad image

I found this recipe in "1000 Classic Recipes for Every Cook" and hope to make this someday soon.

Provided by ddav0962

Categories     < 30 Mins

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

9 1/2 ounces artichoke hearts packed in oil, drained
4 small tomatoes
1/2 cup sun-dried tomato packed in oil
1 1/2 ounces prosciutto
1/4 cup pitted black olives, halved
basil leaves
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, crushed
1/2 teaspoon Dijon mustard
1 teaspoon clear honey
salt
pepper

Steps:

  • Thoroughly drain artichoke hearts, then cut them into quarters and place into a bowl.
  • Cut each fresh tomato into wedgies. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
  • Keeping a few basil leaves whole for garnish, tear the remainder of the leaves into small pieces and add to the bowl containing other salad ingredients.
  • Make the Dressing:.
  • Put the oil, wine vinegar, garlic, mustard, honey and salt and pepper to taste in a container with a tight lid and shake vigorously until well blended.
  • Pour over the salad and toss together.
  • Garnish with whole basil leaves and serve.

Nutrition Facts : Calories 151.7, Fat 13.2, SaturatedFat 1.8, Sodium 121.8, Carbohydrate 9, Fiber 2.2, Sugar 3.9, Protein 1.6

ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO



Artichoke Fennel Sauce with Prosciutto image

Provided by Andrea Albin

Categories     Sauce     No-Cook     Quick & Easy     Artichoke     Fennel     Family Reunion     Prosciutto     Potluck     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 small garlic clove
1 teaspoon fennel seeds
1 (16-ounces) jar marinated artichoke hearts, drained and sliced
1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater
1 teaspoon grated lemon zest
6 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto, coarsely chopped
1/2 cup shaved Parmigiano-Reggiano
Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

Steps:

  • Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
  • Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

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