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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This easy side dish tastes good and looks beautiful. The center of the ring can be filled with another cooked vegetable, if desired. A word on prosciutto: in Italian it simply means ham and there are many varieties, both cooked (cotto) and raw (crudo). For this recipe I prefer thinly sliced cooked unsmoked ham. I bet you could coat the oiled mold with fine dry bread crumbs and eliminate the ham altogether. I found this recipe in San Francisco a la Carte by the Junior League of San Francisco. Ingredients:
1/4 lb prosciutto, thinly sliced |
2 (10 ounce) packages frozen artichoke hearts, thawed and drained (i pick them over to remove any leathery or spiny leaves) |
1 1/2 tablespoons butter |
1 medium onion, finely chopped |
1 garlic clove, minced |
4 eggs |
1 cup heavy cream |
1/2 cup parmesan cheese, freshly grated |
1/4 teaspoon nutmeg |
salt & freshly ground black pepper |
parsley, chopped finely, as garnish (optional) |
Directions:
1. Preheat oven to 350°F.
2. Oil a 4-cup ring mold and line with prosciutto slices crosswise, leaving 2-3 inches of prosciutto hanging over the edge of the mold for enclosing later.
3. Chop artichokes finely by hand or in a food processor.
4. In a skillet melt butter and saute onion and garlic until soft.
5. In a large bowl whisk the eggs lightly and add the cream, cheese, onion-garlic mixture and seasonings. Stir in the chopped artichokes.
6. Pour the mixture carefully into the prosciutto-lined mold and fold over the overhanging prosciutto.
7. Place in a pan of hot water in the oven and bake for 25-30 minutes or until a knife inserted in the center comes out clean.
8. Unmold on a platter, sprinkle the parsley over all, and serve.
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