Baby Artichokes with Prosciutto di Parma and Leek Vinaigrette

Yield: 4 to 6 servings.

Baby Artichokes with Prosciutto di Parma and Leek Vinaigrette


6 baby artichokes, trimmed and halved

1 tablespoon lemon juice

7 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon butter

1 small leek, white part only, thinly sliced

2 tablespoons white balsamic vinegar

2 teaspoons honey

1 ½ teaspoons whole grain mustard

2 cups baby arugula

1 cup bite-size pieces frisee lettuce

6 slices Prosciutto di Parma

1 oil-packed sun dried tomato, sliced

1/4 cup shaved Grana Padano


In a large pot of boiling water, cook artichokes until tender. Drain and let cool. In a medium bowl combine artichokes, lemon juice , 1 tablespoon of the olive oil, 1/8 teaspoon each salt and pepper; set aside.

In a medium over medium low heat, melt butter. Add leek, stirring frequently, until golden brown. Remove from heat. In a blender add leeks, vinegar, honey, mustard and remaining 1/8 teaspoon each salt and pepper. Puree the mixture, scraping down with a spatula occasionally. Add remaining 6 tablespoons olive oil to blender. Puree until smooth.

In a large bowl toss arugula, frisee, and 1 tablespoon of the vinaigrette. Place greens in the center of a serving plate. Add Prosciutto di Parma, sun dried tomatoes, shaved Grana Padano and artichokes around the greens. Drizzle with a tablespoon of the remaining vinaigrette.

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