Baby artichoke flatbread with anchovies and prosciutto
Russell Young, executive chef of the Hyatt Regency Monterey, offers this tasty alternative to pizza.
Executive chef, Hyatt Regency Monterey
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4 baby artichokes
Juice of 2 lemons
Salt, to taste
1/2 cup crème fraîche (can substitute sour cream)
1 tbsp. finely chopped chives
Cracked black pepper, to taste
Flatbread such as naan, focaccia or ciabatta
6 slices prosciutto
4 pieces white anchovy in oil
Preheat oven to 350 degrees.
Rinse artichokes under cold water. Snap off the outer layers of petals and cut about 1/4 of the tops off. Trim stems. Fill a medium pot halfway with water. Add lemon juice, 2 tbsp. olive oil and 1 tbsp. salt and bring to a boil. Add artichokes and cook for 7 to 12 minutes or until a toothpick can be inserted into the base. Remove from hot water and place in a bowl of ice water to halt the cooking process. Drain and cut into fourths.
Place crème fraîche, chives and pepper in a small bowl and whisk until fully incorporated.
Spread crème fraîche mixture over your choice of flatbread about 10 inches in diameter and place on a baking sheet. Top with artichoke pieces and bake for 10 minutes or until golden brown. Remove from oven and top with prosciutto and anchovies. Drizzle with olive oil and cracked pepper.