Caprese Salad with Prosciutto and Fried Artichokes

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 1/4 cup flour
  • Kosher salt and ground pepper
  • 14 oz can artichoke hearts in water, drained and patted dry
  • 1/2 cup olive oil
  • 1 lb small tomatoes, quartered
  • 1 lb ball fresh mozzarella, sliced
  • 8 thin slices prosciutto
  • 1 cup fresh basil leaves

Directions

  1. Mix the flour with 1/4 tsp each salt and pepper in a large bowl. Add the artichoke hearts and toss. Heat the olive oil in a large skillet over high heat. Add the artichoke hearts and fry until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Remove the skillet from the heat and reserve the frying oil.

  2. Season the tomatoes with salt and pepper. Divide the mozzarella, tomatoes, prosciutto and fried artichokes among plates. Top with the basil and drizzle with some of the reserved frying oil.

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