Artichokes with Goat Cheese and Prosciutto
Source: Ola Fendert, Chez Papa
Recipe Type: Appetizers and Sides | Seasons: Spring
Serves 6
INGREDIENTS
24 baby artichokes, peeled, trimmed and cooked
24 slices prosciutto
8 ounces goat cheese (as needed)
1 pound baby arugula or mixed greens
Extra virgin olive oil
Fresh pepper to taste
PREPARATION
- Carefully hollow out the center of each artichoke. Stuff the artichoke with goat cheese. Wrap each artichoke with a thin slice of prosciutto. Rub the artichoke with extra virgin olive oil. Grill or saute slowly so cheese melts inside.
- Serve with baby arugula or mixed greens drizzled with extra virgin olive oil and a grind of fresh black pepper.
