Artichokes With Ham Recipes

ARTICHOKES WITH HAM

Steps:

• Fill a large bowl with ice water. Squeeze lemon into bowl, and add lemon halves; set aside.
• Trim artichokes; snap off tough outer leaves. Slice off the upper 2/3 of bulb and discard. Using a vegetable peeler, remove green outer layer from around heart. Using a melon baller, scoop out choke, and discard. Keep in acidulated water while preparing remaining artichokes.
• Bring a medium saucepan of water to a boil. Add 10 of the artichokes and 2/3 cup oil. Cook until tender when pierced with the tip of a knife. Using a slotted spoon, transfer to a blender. Slowly add 1/3 cup of the cooking liquid and 1/3 cup oil. Blend artichokes until smooth. Season with salt and pepper. Transfer puree to a small bowl; set aside.
• In a small bowl, whisk to combine the vinegar and mustard. While continuing to whisk, gradually add 3 tablespoons olive oil whisking until thickened; set aside.
• Place julienned pigs' ears in a small skillet. Cook over medium-high heat until heated through and golden brown. Remove from heat; set aside.
• Thinly slice the remaining 2 artichokes lengthwise. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the artichokes, and saute until crisp and golden brown. Remove, and set aside. To the same skillet, add remaining tablespoon oil. When the oil is hot, add the shrimp. Saute until pink and just cooked through. Remove and set aside.
• Evenly divide the artichoke puree between 4 plates. Place ham on work surface. Divide shrimp between slices of ham, and wrap to enclose to form bundles. Place 2 bundles in the center of each plate. Garnish with sauteed artichokes and pigs' ears. Drizzle with vinaigrette, and serve immediately.

ARTICHOKE HAM FETTUCCINE

Steps:

• In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.

ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST

Steps:

• For the crust: Preheat oven to 450 degrees F.
• Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
• For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
• When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

HAM, ARTICHOKE, AND POTATO GRATIN

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.
• Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.
• Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.