Artichokes with Peas & Prosciutto

Artichokes with Peas & Prosciutto
Photo by Scott Phillips


  • 1 small red onion, minced
  • 3 Tbs. extra-virgin olive oil
  • 10 oz. frozen peas, partially thawed
  • Kosher salt and freshly ground black pepper
  • 1-½ oz. very thinly sliced prosciutto di Parma (about 2 slices), cut into thin strips
  • 4 large artichoke bottoms, trimmed and halved, in lemon water
  • 2 tsp. finely chopped fresh mint

Heat the oil in a 12-inch skillet over moderately low heat. Add the onion and cook until soft, about 10 minutes. Meanwhile, cut each artichoke half into thin wedges (about 6 per half). Return the wedges to the lemon water. When the onion is soft, drain the artichokes and add them to the skillet. ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network