Artichokes With Prosciutto and Cream |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe from the Los Angeles Times by Russ Parsons. I saw this while flipping through the Food section at the airport and It caught my eye because my husband absolutely loves artichoke dip and I thought I might try something a little different. This is definitely fancier, but very good. Ingredients:
1 3/4 lbs medium artichokes |
2 tablespoons butter |
3 slices prosciutto, cut into slivers |
1 tablespoon minced shallot |
1 sprig fresh thyme |
1/2 cup water |
1/2 cup heavy cream |
salt and pepper |
Directions:
1. Trim artichokes and quarter them lengthwise.
2. Place into bowl of water with a tbsp vinegar or lemon juice.
3. Melt butter in large skillet.
4. add prosciutto and shallots until softened Drain artichokes and put into pan.
5. add thyme, water.
6. cover skillet, cook until tender (about 12 minutes).
7. shake covered pan occasionally, adding more water if necessary.
8. when artichokes are easily pierced with knife, remove lid and raise the heat to high.
9. cook until moisture evaporates, and artichokes sizzle.
10. remove from heat, cool a bit.
11. add cream, return to medium heat.
12. season with pepper.
13. serve warm.
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