Best 2 Artichoke And Prosciutto Salad Recipes

Artichokes and prosciutto are a classic flavor combination that screams Italian cuisine. Their contrasting flavors blend together perfectly in this salad to create a dish that is both elegant and satisfying. The rich, nutty flavor of the artichokes pairs well with the salty and savory taste of the prosciutto. Spinach and Parmesan cheese add additional layers of flavor and texture to make this salad a truly memorable meal.

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ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD

Artichoke, Fennel, and Crispy Prosciutto Salad image

Categories Salad Citrus Leafy Green Herb Mustard Onion Appetizer Sauté Quick & Easy Low Cal High Fiber Lunch Artichoke Fennel Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 small shallot, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)
1 lemon, halved, plus 2 tablespoons fresh lemon juice
4 large artichokes
1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
2 medium heads of frisée, torn into bite-size pieces

Steps:

Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.

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

Ingredients

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

Tips:

Choose the freshest artichokes you can find. Look for artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or wilting.
Prepare the artichokes properly. Trim the stem and remove the tough outer leaves. Using a sharp knife, cut each artichoke in half lengthwise and scoop out the hairy choke from the center.
Cook the artichokes until they are tender. You can boil, steam, or grill the artichokes. Boiling is the most common method, and it takes about 15-20 minutes. To steam the artichokes, place them in a steamer basket over a pot of boiling water and cook for 10-12 minutes. To grill the artichokes, brush them with olive oil and grill them over medium heat for 10-12 minutes per side.
Let the artichokes cool before handling them. Once the artichokes are cooked, let them cool for a few minutes before handling them. This will prevent the leaves from breaking.
Use a variety of toppings. Artichoke and prosciutto salad is a versatile dish that can be topped with a variety of ingredients. Some popular options include Parmesan cheese, balsamic vinegar, lemon juice, fresh herbs, and nuts.

Conclusion:

Artichoke and prosciutto salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its combination of fresh, savory, and salty flavors, this salad is sure to please everyone at your table.