Ingredients

4 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 small shallot, finely chopped

1 tablespoon chopped fresh parsley

1 teaspoon Dijon mustard

1 teaspoon chopped fresh thyme

• 6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)

• 1 lemon, halved, plus 2 tablespoons fresh lemon juice
• 4 large artichokes

• 1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
• 2 medium heads of frisée, torn into bite-size pieces

Description

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