Servings:
Serves 4 Servings
Ingredients
Baby Artichokes:
- 12 baby artichokes, thinly shaved
- 2 tablespoon pistachios
- 1 tablespoon extra virgin olive oil
- 1/4 cup white wine
- 1 tablespoon butter
- 2 tablespoon parmesan, freshly grated
- 4 tablespoon serrano ham, julienne
Garnish:
- 12 baby artichokes, thinly shaved
- 2 tablespoon pistachios
- 1 tablespoon extra virgin olive oil
- 1/4 cup white wine
- 1 tablespoon butter
- 2 tablespoon parmesan, freshly grated
- 4 tablespoon serrano ham, julienne
- 8 pieces serrano ham, sliced thinly
- 2 tablespoon micro arugula
Preparation
Baking Directions:
Sauté the artichokes and pistachios in olive oil; season with salt and pepper.
Add the white wine and cook until almost dry.
Add some butter and finish with grated Parmesan and Serrano julienne.
To plate (using a 12-inch plate): Spoon the artichokes equally into the center of each of the plates.
Place the sliced Serrano on the artichokes.
Arrange 5 to 7 leaves of micro arugula around the artichokes.
Drizzle with extra virgin olive oil.
