Recipe courtesy of Edison Mays Jr.
Prosciutto Chips Topped with Fried Artichoke Hearts
- Level: Easy
- Yield: 15 to 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17.5 servings
- Calories
- 229
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 22
- Sodium
- 821
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.