Salad - Caprese with Prosciutto & Fried Artichokes
Category
Appetizers
Sub
Category
None
Ingredients
1/4 c. all-purpose flour
Kosher salt and freshly ground pepper
1 14-oz. can artichoke hearts in water, drained and patted dry
1/2 c. EVOO
1 lb. small tomatoes, quartered
1 1-lb. ball fresh mozzarella cheese, sliced
8 thin slices prosciutto (about 1/4 lb.)
1 c. fresh basil leaves
1/2 c. green olives (preferably Sicilian), smashed and pitted
Instructions
Mix the flour with 1/4 t. each salt and pepper in a large bowl. Add the artichoke hearts and toss. Heat the EVOO in a large skillet over high heat. Add the artichoke hearts and fry until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Remove the skillet form the heat and reserve the frying oil.
Season the tomatoes with salt and pepper. Divide the mozzarella, tomatoes, prosciutto and fried artichokes among the plates. Top with the basil and oives and drizzle with some of the reserved frying oil.
Originally Submitted
7/14/2012
0 Out of 5 from
0 reviews
You can add this Salad - Caprese with Prosciutto & Fried Artichokes recipe to your own private DesktopCookbook.
