Prosciutto Wrapped Artichoke Hearts Recipes

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PROSCIUTTO CHIPS TOPPED WITH FRIED ARTICHOKE HEARTS



Prosciutto Chips Topped with Fried Artichoke Hearts image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 15 to 20 pieces

Number Of Ingredients 8

1 onion, julienne
1 tablespoon unsalted butter
6 thick sliced pieces prosciutto di Parma (1/8-inch thick)
2 tablespoons vegetable oil
2 cups vegetable oil
5 artichoke hearts
1 cup all-purpose flour
White pepper

Steps:

  • For Prosciutto Chips: Place onion in a saute pan over medium-low heat. Add the butter and allow onions to caramelize for about 10 to 18 minutes, stirring often.
  • Place a 10-inch saute pan on medium heat. When the pan is hot, drizzle in the vegetable oil. Cut your prosciutto slices into pieces, the size of a troika chip. Fry until crisp, about 3 to 5 minutes. Drain on a paper towel lined plate.
  • For Fried Artichoke Hearts: Place oil in a deep saucepan. Heat to 350 degrees F.
  • Cut the artichoke hearts into quarters. Dust artichoke hearts in your all-purpose flour. Place artichoke heart into your preheated oil and fry until golden brown, about 4 minutes. Drain on a paper towel lined plate.
  • To assemble, place a artichoke heart on top of a piece of prosciutto, garnish with a couple pieces of caramelized onion, and serve. See Cook's Note.

PROSCIUTTO WRAPPED ARTICHOKE HEARTS



Prosciutto Wrapped Artichoke Hearts image

For literally like months I have been wanting to make this appetizer. Having friends over for a New Years dinner seemed like the opportune time to try out this idea. One thing I did know is that to make this it was a must to use frozen artichoke hearts (or fresh ones), using canned or jarred would mangle the flavors. Next time I make these I think topping them with some quality parm or placing just a touch of provolone when you wrap the hearts with the prosciutto would make these bundles even better. (From Trap!t, posted by Christina Falco Baldwin)

Provided by yup_itscaitlin

Categories     Pork

Time 1h7m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (8 ounce) box frozen artichoke hearts
2 tablespoons olive oil
1/2 lb prosciutto
1 tablespoon of minced fresh parsley
1 tablespoon of minced fresh basil
1 pinch salt and pepper
2 tablespoons balsamic vinegar

Steps:

  • Defrost artichoke hearts and pat dry. Combine hearts, olive oil, fresh herbs, salt and pepper in a bowl and marinate for 30-60 minutes. Pre-heat oven to broil. Wrap each heart with prosciutto and place on a cookie sheet. ( I lined my cookie sheet with parchment paper or foil for easy clean up.) Cook until prosciutto starts to crisp and turn brown - about 7-10 minutes. Remove from oven and top with balsamic vinegar/syrup and serve.

Nutrition Facts : Calories 35.5, Fat 2.8, SaturatedFat 0.4, Sodium 11.7, Carbohydrate 2.3, Fiber 0.9, Sugar 0.5, Protein 0.6

ARTICHOKE-PROSCIUTTO GRATIN



Artichoke-Prosciutto Gratin image

Serve with a crusty bread. You could also chop up the artichokes and prosciutto before baking and serve as a bruschetta or dip. Some folks substitute 1/4 cup blue for 1/4 cup of the cream cheese. Rich! Decadent! Yum! Courtesy epicurious.com.

Provided by Sandi From CA

Categories     Spreads

Time 50m

Yield 12 first course servings

Number Of Ingredients 7

2 (14 ounce) cans artichoke hearts, drained, quartered
6 ounces thinly sliced prosciutto
1 cup whipping cream
1 1/2 cups crumbled gorgonzola
1/2 cup pine nuts, toasted (about 2 ounces)
1/4 cup grated parmesan cheese
1 teaspoon chopped fresh sage

Steps:

  • Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise.
  • Wrap each artichoke heart quarter in a piece of prosciutto.
  • Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
  • Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
  • Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.

Nutrition Facts : Calories 208.1, Fat 16.7, SaturatedFat 8.4, Cholesterol 41.7, Sodium 493.9, Carbohydrate 9.2, Fiber 3.8, Sugar 1, Protein 7.9

PROSCIUTTO WRAPPED ARTICHOKE HEARTS RECIPE - (4/5)



Prosciutto Wrapped Artichoke Hearts Recipe - (4/5) image

Provided by GadgetGirl

Number Of Ingredients 10

1 (8oz) pkg frozen artichokes, thawed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
4 - 5 slices prosciutto
Place all ingredients, except prosciutto, in a bowl. Toss to combine. Cover and refrigerate for at least 30 minutes.
Preheat oven broiler.
Tear prosciutto into pieces big enough to wrap around artichokes. Place wrapped artichokes on foil lined baking sheet. Broil for 3 - 5 minutes or until warmed through and prosciutto is slightly crispy. Serve.

Steps:

  • Place all ingredients, except prosciutto, in a bowl. Toss to combine. Cover and refrigerate for at least 30 minutes. Preheat oven broiler. Tear prosciutto into pieces big enough to wrap around artichokes. Place wrapped artichokes on foil lined baking sheet. Broil for 3 - 5 minutes or until warmed through and prosciutto is slightly crispy. Serve.

ARTICHOKE-PROSCIUTTO GRATIN



Artichoke-Prosciutto Gratin image

Categories     Milk/Cream     Bake     Casserole/Gratin     Blue Cheese     Parmesan     Pine Nut     Artichoke     Fall     Prosciutto     Sage     Bon Appétit

Yield Makes12 first-course servings

Number Of Ingredients 7

2 14-ounce cans artichoke hearts, drained, quartered
6 ounces thinly sliced prosciutto
1 cup whipping cream
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup pine nuts (about 2 ounces), toasted
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh sage

Steps:

  • Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

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