Artichokes With Peas & Prosciutto


  • 3 tablespoons  extra-virgin olive oil
  • 1   small red onion, minced
  • 4   large artichoke bottoms, trimmed and halved, in lemon water
  •   Kosher salt and freshly ground black pepper
  • 10 ounces  frozen peas, partially thawed
  • 1-1/2 ounces  very thinly sliced prosciutto di Parma (about 2 slices), cut into thin strips
  • 2 teaspoons  finely chopped fresh mint


Because Fresh, Tender Peas Don't Arrive In My Local Markets Until The Spring Artichoke Harvest Is Winding Down, I Usually Make This Dish With Frozen Peas. If You Use Fresh Peas, They'll Need More Cooking Time And More Water Than Called For Below. Favicon
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