Artichokes with Peas & Prosciutto

Artichokes with Peas & Prosciutto
Photo by Scott Phillips


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

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


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