Prosciutto and Artichoke Lasagna with creamy sauce nesting the sautéed artichokes and the prosciutto adding a salty bite to an otherwise-delicate dish.
This post contains affiliate links. Full disclosure is at the bottom of the article.
No, Sicily is not out of my head yet. Do you remember the gorgeous, fresh artichokes I saw at the market? Seeing mountains of these gorgeous buds on display every day made me long to find a Sicily-inspired, artichoke-based dish to make once I got back home. I found this recipe for Artichoke and Prosciutto Lasagna in the Italian Cucina Moderna magazine I bought at a newspaper kiosk in Catania. It sounded just perfect, with the creamy sauce nesting the sautéed artichokes and the prosciutto adding a salty bite to an otherwise-delicate dish. I translated the recipe and although I’m sure it would have been even better with fresh, Sicilian artichokes, the ones I found at my local produce grocer were very tasty and I loved the dish just as much as I had expected I would.
Have you ever prepared artichokes? It may sound intimidating, but it’s actually quite easy {see the detailed how-to below!}. A little work will reward you with a much better taste than frozen artichokes (let’s not even mention the canned variety!). If the only artichokes you’ve had are the pickled ones, I challenge you to try this great spring dish, which enhances the vegetable’s elegant flavor to perfection.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
1. Cut the stem off the artichoke.
2. Peel the leaves off one by one, until you reach the yellow inner leaves.
3. Cut the top of the artichoke off (about 2/3 from the top), exposing the center of the artichoke.
4. Trim the base to remove any remaining dark green leaves.
5. Use a small spoon to scoop out the fibrous choke.
6. Rub the prepared artichoke with lemon juice all over to prevent discoloration or browning.
Voilà! Your artichokes are ready to be cooked.
Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
Author: Marie Asselin
Is it possible to use canned artichokes? We are on a budget.. but unfortunately major foodies. This is right up our alley!
Hi Cheryl! I’m not sure I would use canned artichokes, because they tend to be a little soft (and sometimes flavor is added to the flavoring liquid – you don’t want that). I know that artichokes are also sold cored and frozen, these would make better substitutes. Let me know how your lasagna turns out!
This artichoke lasagna sounds good!
What a wonderful twist on traditional lasagna. And awesome artichoke tutorial!
omg. this is like the perfect dinner recipe for me.
looks delicious!!!
This sounds amazing! I'm bookmarking it right now on pinterest. Also, I was glad to see you have visited Paris and blogged about it. My husband and I will be there next month for the first time!!
Thank you for the artichoke tutorial! These are one of my favourite veggies but I always shy away from buying them fresh because I don't really know how to deal with them. This is great. And the dish looks decadently delicious.