Artichokes With Prosciutto And Cream

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This is a recipe from the los angeles times by russ parsons. I saw this while flipping through the food section at the airport and it caught my eye because my husband absolutely loves artichoke dip and i thought i might try something a little different. This is definitely fancier, but very good.

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Steps

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Trim artichokes and quarter them lengthwise.

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Place into bowl of water with a tbsp vinegar or lemon juice.

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Melt butter in large skillet.

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Add prosciutto and shallots until softened drain artichokes and put into pan.

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Add thyme , water.

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Cover skillet , cook until tender.

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Shake covered pan occasionally , adding more water if necessary.

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When artichokes are easily pierced with knife , remove lid and raise the heat to high.

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Cook until moisture evaporates , and artichokes sizzle.

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Remove from heat , cool a bit.

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Add cream , return to medium heat.

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Season with pepper.

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Serve warm.

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Ingredients

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artichokes, butter, prosciutto, shallot, fresh thyme, water, heavy cream, salt and pepper