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Prosciutto-wrapped artichokes with arugula salad and salsa verde

A salad of baby arugula and farro provides a cool counterpoint to the hot artichoke on top—stuffed with melted cheese and enrobed in paper-thin slices of prosciutto.

Chef Brian Collins
Ember, Arroyo Grande

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2 globe artichokes
Olive oil, to taste
Salt and pepper, to taste
1 tsp. minced fresh thyme
Chili flakes, to taste
2 cloves garlic, minced
Juice of 1/2 lemon
1 (4-oz.) ball burrata cheese
8 slices prosciutto
Salsa verde (your favorite or see recipe)

Arugula salad
1/2 lb. baby arugula
1/4 cup cooked farro grains
Salt and pepper, to taste
Lemon juice, to taste
Extra virgin olive oil, to taste


Preheat oven to 375 degrees. Remove the tough outer leaves of each artichoke by firmly holding the stem while pulling the leaves by their tips toward you. Repeat until you reach the core, where the leaves are pale yellow and tender. With a sharp paring knife, trim any fibrous exterior from the base. Cut artichokes in half lengthwise and scoop out any choke or prickly interior leaves. Remove the fibrous leaves from the artichoke by cutting about 1 inch up from where the leaves connect to the base or heart of the artichoke. What you want is a completely edible artichoke heart and the tender leaves closest to it.

Place artichokes cut-side down in a baking dish with a tight-fitting lid. Season with olive oil, salt, pepper, thyme, chili flakes, garlic and a squeeze of lemon juice. Add a splash of water, no more than a few tablespoons, and tightly cover dish. Bake for 30 to 45 minutes or until tender. Allow to cool to room temperature.

Split burrata into 4 pieces and place a piece in the cavity of each artichoke half. Wrap each heart with 2 slices of prosciutto, making sure burrata is completely encased.

Preheat oven to 500 degrees, then get an 8- to 10-inch cast-iron skillet very hot on the stovetop. Add approximately 1 tbsp. olive oil to the skillet and carefully place artichokes in the skillet cut-side down. Immediately place skillet in oven and cook for 5 minutes.

Meanwhile, for salad, place arugula and farro in a mixing bowl and lightly season with salt and pepper. Squeeze lemon juice to taste over salad and very lightly drizzle with olive oil. Gently toss and divide among 4 plates. Place an artichoke half on top, drizzle with salsa verde and serve immediately.

Serves 4

Photo: © 2018 Kendra Aronson

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