provided by Tamas Estates winery, Kimball Jones, Corporate Chef
Artichokes are a notoriously difficult pairing with wine because the cynarin in the artichoke makes everything taste sweeter. A white wine with lively acidity such as Pinot Grigio or Trebbiano goes great with this dish!
4 large artichokes
12 very thin slices prosciutto
1/2 pound cleaned arugula
1/2 small head radicchio cut into fine chiffonade
1/4 pound finely grated Parmesan
2 tablespoons finely chopped shallots
1 tablespoon lemon juice
2 tablespoons champagne vinegar
1/2 cup olive oil
Trim the artichokes of all tough outer leaves. Cook in salted water until tender. Cool. Remove the choke and cut the artichokes into quarters.
To serve: lay the prosciutto out on each plate. Toss the arugula and artichokes in the vinaigrette and place on top of the prosciutto. Garnish with the radicchio.