These artichokes are a seasonal treat
Prep Time:
12 minutes
Cook Time:
3 minutes
Servings:
Ingredients
  • 2 whole marinated artichoke hearts with stems
  • 3 ounce arugula
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • salt, to taste
  • 2 oven roasted cherry tomatoes, halved and drizzled with extra-virgin olive oil, garlic and oregano
  • 4 thin slices prosciutto di parma
  • shaved parmesan reggiano cheese, aged 24-months, for serving
  • balsamic vinegar and extra virgin olive oil, for serving, if desired
Directions
  1. Step 1: Prepare a grill to medium high heat. Cut 2 whole marinated artichoke hearts (with stems) in half lengthwise. Grill for 2 1/2 minutes, just long enough to make the grill marks. Set aside.
  2. Step 2: In a medium bowl, place 3 ounces arugula. Toss with 1 tablespoon fresh lemon juice, 1 tablespoon olive oil and salt, to taste. Set aside.
  3. Step 3: Divide arugula between two plates. Place 2 grilled artichokes on the bed of arugula on each plate. Place 2 thin slices prosciutto and 2 oven roasted cherry tomato halves next to each set of artichokes. Top with shaved Parmesan Reggiano. Drizzle with balsamic vinegar and extra virgin olive oil, if desired.