Monday, April 22 2024

Artichoke parmigiana with prosciutto and mozzarella is a culinary masterpiece that combines the earthy richness of artichokes with the savory notes of prosciutto, all wrapped in a gooey layer of melted mozzarella and Parmigiano Reggiano.

This recipe transforms humble ingredients into a flavorful symphony that will captivate your taste buds.


Whether you are an experienced chef or a home cook looking to improve your skills in the kitchen, this dish promises a delicious experience.

 

 

 

SERVINGS:8

INGREDIENTS:

  • 6-8 artichokes
  • 200g ham (Prosciutto Cotto) slices (about 7 ounces)
  • 16 oz of mozzarella cheese
  • 1 cup grated Parmigiano Reggiano cheese
  • 2 cups tomato sauce
  • 2 garlic cloves
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

 

METHOD:

  1. Preparation of Artichokes:

    • Clean the artichokes by removing the outer tough leaves and trimming the tips.
    • Slice the artichokes thinly and soak them in acidulated water with lemon juice to prevent oxidation.
  2. Cooking Artichokes with Ham:

    • In a skillet, heat extra virgin olive oil and cook garlic cloves until golden.
    • Add artichoke slices and ham, cooking until the artichokes become tender. Season with salt and pepper to taste.
  3. Preparation of Tomato Sauce:

    • In a saucepan, heat some olive oil and add the tomato sauce. Cook over medium heat, adding salt and pepper to taste.
  4. Assembling the Parmesan:

    • In a baking dish, spread a thin layer of tomato sauce.
    • Arrange a layer of artichokes and ham slices on top of the sauce.
    • Add slices of mozzarella and grated Parmigiano Reggiano cheese over the artichokes.
    • Repeat the process until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
  5. Baking:

    • Bake in a preheated oven at 350°F (180°C) for approximately 30-40 minutes or until the surface is golden and the cheese is melted.
  6. Serving:

    • Let the Artichoke Parmesan with Ham and Mozzarella rest for a few minutes before cutting.

    • Garnish with fresh basil leaves before serving.

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