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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. Michael Chiarello Demonstrates How to Clean and Prepare ArtichokesPlus: Tips for pairing red wine with vegetables More Vegetable Dishes

Michael Chiarello
October 2010

Gallery

© Cedric Angeles

Recipe Summary

active:
35 mins
total:
1 hr 30 mins
Yield:
8 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The artichokes can be prepared through Step 3 and refrigerated overnight. Serve at room temperature.

Suggested Pairing

A tangy Sauvignon Blanc is the perfect match.

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