Caprese Salad With Prosciutto and Fried Artichokes
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 14-ounce can artichoke hearts in water, drained and patted dry
1/2 cup extra-virgin olive oil
1 pound small tomatoes, quartered
1 1-pound ball fresh mozzarella cheese, sliced
8 thin slices prosciutto (about 1/4 pound)
1 cup fresh basil leaves
1/2 cup green olives (preferably Sicilian), smashed and pitted
Instructions
Mix the flour with 1/4 teaspoon each salt and
pepper in a large bowl. Add the artichoke hearts
and toss. Heat the olive oil 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 from the heat and
reserve the frying oil.
Season the tomatoes with salt and pepper. Divide the
mozzarella, tomatoes, prosciutto and fried
artichokes among plates. Top with the basil and
olives and drizzle with some of the reserved frying
oil.
To make this a little healthier, leave out the
prosciutto and don't fry the artichokes in flour and
oil. Just serve them room temp or saute them in a
little olive oil.
Originally Submitted
8/29/2012
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