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