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Artichoke And Prosciutto Saute
Ingredients:
6 EA artichoke hearts(from jar) 12 OZ prosciutto 1 OZ butter 3 OZ garlic (chopped) 1 OZ white wine dash parmesan cheese dash chopped parsley splash lemon juice Directions: Julienne 12 oz prosciutto with a splash of oil into saute pan. Heat prosciutto until it begins to curl and add 6 pieces artichoke. Add 2 oz chopped garlic, (cook garlic slightly, but not brown) & 1 oz white wine and a splash of lemon juice. Add 1 oz whole butter and reduce slightly. Ideally served in a boat dish topped with a sprinkle of parsley  Recipe Summary: Comments: Other recipes by 1859 Historic National Hotel, A Country Inn: National Hotel Cheesecake Potato Leek Soup Southwestern Chicken Sandwich Veal Piccata | |
Recipe Provided By:
1859 Historic National Hotel, A Country Inn Jamestown, CA  Detailed Listing | Website Jamestown Bed and Breakfast Inns |