Roasted Artichokes & Prosciutto

Roasted Artichokes & Prosciutto

Roasted Artichokes & Prosciutto

September 23, 2018
: 6 servings

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Ingredients
  • 1 lemon, halved, plus 3 tablespoons fresh lemon juice
  • 6 large fresh artichokes
  • 2/3 cup extra-virgin olive oil
  • 3 garlic cloves, quartered
  • 1 teaspoon coarsely chopped thyme leaves
  • 1 whole bay leaf
  • 1 tablespoon very finely chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 1/2 pound thinly sliced prosciutto
  • Crusty bread or bread sticks, for serving
Directions
  • Step 1 Preheat the oven to 325 degrees F.
  • Step 2 Squeeze some of the juice from the lemon halves into a large bowl of water.
  • Step 3 Working with 1 artichoke at a time, snap off the dark green outer leaves.
  • Step 4 Slice off all but 1 inch of the remaining leaves.
  • Step 5 Peel and trim the bottom and stem of the artichoke.
  • Step 6 Halve the artichoke and scoop out the furry choke with a spoon.
  • Step 7 Cut the artichoke halves in half again, rub with the lemon and add both the lemon and the artichoke to the lemon water.
  • Step 8 Repeat with the remaining artichokes.
  • Step 9 In a large, ovenproof skillet, combine the 3 tablespoons of lemon juice with the olive oil, garlic, thyme, and whole bay leaf.
  • Step 10 Drain the artichokes and add them to the skillet.
  • Step 11 Bring to a simmer over moderate heat, stirring the artichokes occasionally.
  • Step 12 Transfer the skillet to the oven and roast the artichokes for about 40 minutes, stirring a few times, until they are tender and browned in spots.
  • Step 13 Discard the bay leaf.
  • Step 14 Stir in the parsley and season the artichokes with salt and black pepper.
  • Step 15 Let cool.
  • Step 16 Arrange the prosciutto slices on a platter.
  • Step 17 Spoon the artichokes and their cooking liquid into a bowl and serve with bread and the prosciutto.

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