Artichoke Ring Recipe

Name: Artichoke Ring
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb prosciutto, thinly sliced; 2 (10 ounce) packages frozen artichoke hearts, thawed and drained (I pick them over to remove any leathery or spiny leaves); 1 ½ tablespoons butter; 1 medium onion, finely chopped; 1 garlic clove, minced; 4 eggs; 1 cup heavy cream; ½ cup parmesan cheese, freshly grated; ¼ teaspoon nutmeg; salt & freshly ground black pepper; parsley, chopped finely, as garnish (optional)

Servings: persons

14 lb prosciutto, thinly sliced
2 (10 ounce) packages frozen artichoke hearts, thawed and drained (I pick them over to remove any leathery or spiny leaves)
1 ½ tablespoons butter
1 medium onion, finely chopped
1 garlic clove, minced
4 eggs
1 cup heavy cream
½ cup parmesan cheese, freshly grated
¼ teaspoon nutmeg
salt & freshly ground black pepper
parsley, chopped finely, as garnish (optional)

1
Preheat oven to 350F.
2
Oil a 4-cup ring mold and line with prosciutto slices crosswise, leaving 2-3 inches of prosciutto hanging over the edge of the mold for enclosing later.
3
Chop artichokes finely by hand or in a food processor.
4
In a skillet melt butter and saute onion and garlic until soft.
5
In a large bowl whisk the eggs lightly and add the cream, cheese, onion-garlic mixture and seasonings.
6
Stir in the chopped artichokes.
7
Pour the mixture carefully into the prosciutto-lined mold and fold over the overhanging prosciutto.
8
Place in a pan of hot water in the oven and bake for 25-30 minutes or until a knife inserted in the center comes out clean.
9
Unmold on a platter, sprinkle the parsley over all, and serve.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 lb prosciutto, thinly sliced, 2 (10 ounce) packages frozen artichoke hearts, thawed and drained (I pick them over to remove any leathery or spiny leaves), 1 ½ tablespoons butter, 1 medium onion, finely chopped, and more.

Yes, Artichoke Ring falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Ring

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