Recipe courtesy of Edison Mays Jr.

Prosciutto Chips Topped with Fried Artichoke Hearts

Name: Prosciutto Chips Topped with Fried Artichoke Hearts
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 15 to 20 pieces
Ingredients: 1 onion, julienne; 1 tablespoon unsalted butter; 6 thick sliced pieces prosciutto di Parma (1/8-inch thick); 2 tablespoons vegetable oil; 2 cups vegetable oil; 5 artichoke hearts; 1 cup all-purpose flour; White pepper

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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.