Recipe courtesy of Edison Mays Jr.

Prosciutto Chips Topped with Fried Artichoke Hearts

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 15 to 20 pieces
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Ingredients

Prosciutto Chips:

1 onion, julienne

1 tablespoon unsalted butter

6 thick sliced pieces prosciutto di Parma (1/8-inch thick)

2 tablespoons vegetable oil

Fried Artichoke Hearts:

2 cups vegetable oil

5 artichoke hearts

1 cup all-purpose flour

White pepper

Directions

For Prosciutto Chips: Place onion in a saute pan over medium-low heat. Add the butter and allow onions to caramelize for about 10 to 18 minutes, stirring often.

Place a 10-inch saute pan on medium heat. When the pan is hot, drizzle in the vegetable oil. Cut your prosciutto slices into pieces, the size of a troika chip. Fry until crisp, about 3 to 5 minutes. Drain on a paper towel lined plate.

For Fried Artichoke Hearts: Place oil in a deep saucepan. Heat to 350 degrees F.

Cut the artichoke hearts into quarters. Dust artichoke hearts in your all-purpose flour. Place artichoke heart into your preheated oil and fry until golden brown, about 4 minutes. Drain on a paper towel lined plate.

To assemble, place a artichoke heart on top of a piece of prosciutto, garnish with a couple pieces of caramelized onion, and serve. See Cook's Note.

Cook’s Note

These can be made ahead of time and just warmed right before serving.

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