Roasted Artichokes and Prosciutto Recipe

Roasted Artichokes and Prosciutto Recipe

Artichokes have a nutty flavor. These nutritious thistles are often steamed and eaten with melted butter, mayonnaise, or a dip. Boiling fresh artichokes is one of the classic ways to cook this vegetable. For those encountering artichokes for the first time, they might seem intimidating. They have lots of leaves, and may also have thorns on the ends of these leaves.  But once you learn the proper steps to cook this veggie, you will see that it is not that difficult to make them. Besides, they are delicious! Even though steaming is the original way to cook them, roasting accentuates their rich, nutty flavor. Below is a recipe for a tasty slow-roasted artichoke and prosciutto dish that is sure to make you want to eat it over and over again.


  • 1 lemon, halved, plus 3 tablespoons fresh lemon juice
  • 6 large artichokes
  • 2/3 cup extra-virgin olive oil
  • 3 garlic cloves, quartered
  • 1 teaspoon coarsely chopped thyme leaves
  • 1 bay leaf
  • 1 tablespoon very finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1/2 pound thinly sliced prosciutto
  • Crusty bread or bread sticks, for serving


1. Preheat the oven to 325°. Take some water in a large bowl and squeeze some of the juice from the lemon halves into it.

2. Working with 1 artichoke at a time, snap off the tough, dark green outer leaves. Slice off all but 1 inch of the remaining leaves. Peel and trim the bottom and stem of the artichoke. Halve the artichoke and use a spoon to scoop out the furry choke. Cut the artichoke halves in half again, rub with lemon, and add both the lemon and the artichoke into the lemon water. Repeat the same process with the remaining artichokes. We drop the artichokes in the lemon water to prevent them from oxidizing and turning brown.

3. In a large, ovenproof skillet, combine the olive oil, the 3 tablespoons of lemon juice, garlic, thyme, and bay leaf. Drain the artichokes and add them to the skillet. Bring to a simmer over moderate heat. Keep stirring the artichokes occasionally.

4. Transfer the skillet to the oven and roast the artichokes for about 40 minutes. Stir them a few times, until they are tender and nicely browned. Discard the bay leaf. Stir in the parsley and season the artichokes with salt and black pepper. Let them cool.

5. Now arrange the prosciutto slices on a serving platter. Also slice a crusty bread or put some bread sticks on the platter. Spoon the artichokes and their cooking liquid into a bowl. Your delicious roasted artichokes are ready to be served with the bread and prosciutto. Enjoy!

Artichokes are delicious and nutritious and you do not need to cook them with complicated flavors to make them taste good. Simply roasting artichokes concentrates their flavor and brings out their sweetness. Working with artichokes might seem tedious, but once you know the right steps, you can work quickly with them. And the results are so worth it!

This roasted artichokes and prosciutto recipe brings out the sweetness of the artichokes by slow-roasting. The prosciutto pairs well with wine. These tasty artichokes are more flavorful than boiled or steamed ones.