Artichoke Flower with Prosciutto and Parmesan

This sophisticated dish dazzles both the eyes and the palate. In just 25 minutes, tender artichokes are transformed into edible flowers, topped with savory prosciutto, nutty Parmesan, and crunchy pine nuts. Pair this elegant creation with a chilled glass of Vermentino, a crisp, citrusy wine with notes that enhance the dish’s rich and tangy flavors.

Prep Time

10 min

Cook Time

15 min

Serves

6 Ingredients

8 ounces sliced Principe Prosciutto di San Daniele

1 lemon, zested and juiced, divided, plus lemon wedges, for serving

6 medium artichokes

1 cup shaved Parmesan cheese

1/4 cup toasted pine nuts

Made With

Principe Prosciutto di San Daniele

Learn More

Artichoke Flower with Prosciutto and Parmesan

Prep Time

10 min

Cook Time

15 min

Serves

6 Made With

Principe Prosciutto di San Daniele

Learn More

Ingredients

8 ounces sliced Principe Prosciutto di San Daniele

1 lemon, zested and juiced, divided, plus lemon wedges, for serving

6 medium artichokes

1 cup shaved Parmesan cheese

1/4 cup toasted pine nuts

How To Make

Fill large bowl with water and lemon juice. Using a sharp knife, remove stem from base of artichokes. Cut off 1-inch from top of artichokes, and remove dark outer leaves. Place artichokes in lemon water to prevent them from oxidizing.

Bring large pot of salted water to a simmer over medium heat. Add artichokes and simmer until fork tender, about 15 minutes. Drain and transfer to a paper towel lined plate.

Carefully open leaves of artichokes to resemble a flower.

Top artichoke flowers evenly with prosciutto, Parmesan, pine nuts and lemon zest.

Serve with lemon wedges and enjoy!

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