Cooking instructions:
Place a saucepan of salted water on a medium heat and bring to the boil. To prepare the artichokes, remove the excess leaves from the stem, snip the tops off of all the leaves, cut 2cm off the top of the artichoke and remove most of the stem. Rub the lemon halves over the cut pieces (reserve the lemon halves), then boil for 20 to 25 minutes or until tender. Drain the artichokes and refresh in cold water with the halved lemons. Toss the tomato and olive oil together. Season to taste. Place a frying pan on medium heat with a little olive oil. Slice the Parma ham into 3cm strips and fry until golden and crispy. Sprinkle the crispy Parma ham wafers over the artichokes and tomatoes. Serve with a few fresh mint leaves.
Per serving: 591.4KJ, 5.5g protein, 7.8g fat, 11.8g carbs TASTE’s take: The recipe calls for the leaves or the stem, so what to do with the hearts? Pulse with green olives to create a tapenade, Fold into pasta or risotto, drench in garlic butter, sautee with exotic mushrooms, butter and white wine, or toss with clams and cream. |