Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Braised Artichoke Hearts with Lemon, Prosciutto and Sage
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: 2 to 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 320
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 14 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 9 mg
- Sodium
- 852 mg
I like to clean the artichokes and immediately braise them to preserve their color and capture more of their earthy, grassy flavors. When you can, prep and cook this vegetable in rapid succession. Artichokes are tough and temperamental but well worth it. They’re so meaty that you won’t miss meat! They’re also healthy and transport you straight to the streets of Little Italy. Want them vegetarian? Simply omit the prosciutto. Don’t want any sauce? Serve them without it and add a few lemon wedges on the side. Note: Artichokes are not cheap. Save all the “petals” and steam them separately and serve on the side to nibble with salad dressing for dipping, or make them into a soup!
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 320
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 14 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 9 mg
- Sodium
- 852 mg
Ingredients
Sauce:
Sage, Prosciutto and Artichokes:
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Directions
- Make the sauce: In a medium bowl, whisk the olive oil with the cider vinegar and mustard together with the zest from the lemon (save the rest of the lemon for the artichokes). Taste for seasoning.
- Fry the sage and prosciutto: In a large skillet, heat the olive oil. Add the prosciutto to the oil in the pan and cook over low heat until it darkens in color and becomes crispy, 2 to 3 minutes. Remove the prosciutto immediately and add the sage leaves. Stir to coat with the oil and cook until pale in color and crispy, about 2 minutes. Remove with a slotted spoon and set aside on a kitchen towel. Season the sage (but not the prosciutto) with salt.
- For the artichokes: Prepare a bowl of cold water large enough to hold the artichoke hearts. Split the reserved lemon and add the juice from one of the halves to the water.
- Clean the artichokes by peeling a few outer layers of leaves from the artichokes until you get to softer ones. For a visual: The artichoke should go from looking like a bulbous flower to a slender wine glass. Use a paring knife to trim the tip of the stem and the dark green skin from the stem and all around the base. The darker green skin gets tough and bitter once cooked so it’s important to thoroughly remove it.
- Get the artichoke hearts: Slice about 2 inches off the top of each choke and remove the small (and sharp edged!) inner leaves. Scoop the “hay” or “choke” from the center of each heart and discard it. Submerge the cleaned hearts in the lemon water.
- Cook the artichokes: On a flat surface, cut the artichokes into quarters lengthwise. Heat a large skillet with a fitted lid over medium heat (you can just wipe out the skillet the sage cooked in if it has a lid). Add the white wine, 1/3 cup water, and juice from the remaining lemon half and bring to a simmer. Add the artichoke quarters in a single layer. Season with salt. Cover and cook over medium-high heat for about 10 minutes, until the hearts are tender when pierced with the tip of a knife. Add a little water and cook longer if they’re still too firm. Taste and season lightly with salt.
- To serve, remove the artichoke hearts with a slotted spoon from the braising liquid. Layer the artichokes on a serving platter and drizzle with the mustard sauce. You can also serve the sauce on the side, if desired. Top with the sage and prosciutto.
