Roasted Artichokes and Prociutto
By chris5863
Ar tic hokes are noto rious for making wine
tas te bitter.Topreve nt th at, Chiarello slowroasts
arti choke hearts in extra-virgin olive
oil to br ing out their sweet ness, th en serve s
them wit h prosciut to , an ingredient tha t
matches parti cularly well with wine. Add a
squir t of lemon juice. and Whets t one's
ta ngy 2008 Manifesto! Sauvignon Blanc
becomes t he perfec t mat ch.
- 8
Ingredients
- 1 lemon, halved. plus 3 tablespoons
- fresh lemon juice
- 6 large artichokes
- % cup extra-virgin olive oil
- 3 garlic cloves, quartered
- 1 teaspoon coarsely chopped
- thyme leaves
- 1 bay leaf
- 1 tabl espoon very finely chopped
- flat-leaf parsley
- Salt and freshly ground
- black pepper
- l/2 pound thinly sliced pro sciutto
- Crusty bread or brea d st icks.
- for serving
Preparation
Step 1
1. Preheat t he oven to 325°. Squeeze some
of t he juice from the lemon halves into a
large bowl of water.Work ing wit h 1artichoke
at a t im e, snap off th e dark green oute r
leaves. Slice off al l but 1inch of th e remaining
leaves. Peel and t rim t he bottom and stem of t he artichoke. Halve the artichoke
and scoop ou t thef urry choke with a spoon.
Cut t he articho ke halves in half again, ru b
with the lemon and add both t he lemon and
the ar t icho ke t o t he lemon wat er. Repeat
wit h t he rema in ing artichokes.
2. In a large, ovenpro of skillet. combine th e
3 tablespoons of lemon juicewith the olive
oil, garlic, thyme and bay leaf, Drain the
art ichokes and add them tothe ski llet. Bring
to a simmer over moderate heat. st irring
t he articho kes occasionally.
3. Transfer t he skillet to th e oven and roast
th e ar t ichokes for about 40 minutes, sti rring
a few t imes , until th ey are te nder and
browned in spot s. Discard t he bay leaf. Stir
in the parsley and season t he articho kes
with salt and black pepper. Let cool.
4. Ar range t he prosci utto slices on a platter.
Spoon the artichokes and their coo king
liquid Into a bowl and serve with bread and
the pros ci utto.
MAKE AH EAD The artichokes can be pre pared
through Step 3 and refrigerated overnight.
Serve at room temperature.