© Cedric Angeles
Roasted Artichokes and Prosciutto
- ACTIVE: 35 MIN
- TOTAL TIME:
- SERVINGS: 8 first-course servings
Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.
1 lemon, halved, plus 3 tablespoons fresh lemon juice
6 large artichokes
2/3 cup extra-virgin olive oil
3 garlic cloves, quartered
1 teaspoon coarsely chopped thyme leaves
1 bay leaf
1 tablespoon very finely chopped flat-leaf parsley
Salt and freshly ground black pepper
1/2 pound thinly sliced prosciutto
Crusty bread or bread sticks, for serving
- Preheat the oven to 325°. Squeeze some of the juice from the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Slice off all but 1 inch of the remaining leaves. Peel and trim the bottom and stem of the artichoke. Halve the artichoke and scoop out the furry choke with a spoon. Cut the artichoke halves in half again, rub with the lemon and add both the lemon and the artichoke to the lemon water. Repeat with the remaining artichokes.
- In a large, ovenproof skillet, combine the 3 tablespoons of lemon juice with the olive oil, garlic, thyme and bay leaf. Drain the artichokes and add them to the skillet. Bring to a simmer over moderate heat, stirring the artichokes occasionally.
- Transfer the skillet to the oven and roast the artichokes for about 40 minutes, stirring a few times, until they are tender and browned in spots. Discard the bay leaf. Stir in the parsley and season the artichokes with salt and black pepper. Let cool.
- Arrange the prosciutto slices on a platter. Spoon the artichokes and their cooking liquid into a bowl and serve with bread and the prosciutto.
A tangy Sauvignon Blanc is the perfect match.