Courtesy Brian Collins, chef/owner, Ember, Arroyo Grande, California
Take a taste of the West Coast. This technique will get you right to the tender interior of the artichoke, and the addition of prosciutto brings new flavors out of the vegetable. Collins’ recipe is intended to pair with a vibrant arugula and farro salad with a touch of salsa verde (whose recipes which you can find in the link below) but can also be served alone as appetizers.
- 2 large artichokes
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil, divided
- 1 teaspoon minced thyme
- 1 lemon
- ¼ teaspoon chili flakes
- 8 slices prosciutto
- 1 4-ounce ball burrata
- 2 cloves minced garlic
Remove tough outer leaves from artichokes until tender core is reached. Trim fibrous exterior from base/stem. Cut artichokes in half lengthwise. Scoop out any choke or prickly interior leaves. Cut tips off remaining leaves to leave only edible parts.
Heat oven to 500˚F. Place artichokes cut-side-down in small baking dish. Season with salt, pepper, olive oil, thyme, squeeze of lemon juice and chili flakes. Add 3 tablespoons water and tightly cover.
Bake until tender, about 30–45 minutes. Cool artichokes to room temperature.
Split burrata into four pieces. Place burrata into cavity of each artichoke heart. Wrap each heart with two slices of prosciutto.
Warm 8- to 10-inch cast-iron skillet in oven until it’s smoking-hot. Carefully add 1 tablespoon olive oil. Place artichokes in skillet, flat-side down. Place skillet in oven. Cook 5 minutes. Place artichokes atop arugula salad. Drizzle with salsa verde. Serves 4