Waffles with Artichoke Creme and Prosciutto

January 11, 2016

Author Notes: Everyone has bites that they dream about--this is one of mine. My husband and I spent some time in Paris before our wedding, and we would often meet at a wine and food counter in our neighborhood, Le Comptoir du Relais, after he finished work for a glass of Morgon and gaufrettes with artichoke creme and parchment thin slices of jambon cru. Theirs are PERFECTION. These will do. We like to make them for guests, sipping wine around the waffle iron, this time at our counter. lisina

Makes: 8 or 16 pcs, depending on how large you cut the waffles

Ingredients

  • 2 16 oz jars of artichoke hearts in brine
  • 2 lemons
  • 3 tablespoons cold butter
  • 1/3 cup extra virgin olive oil + more for drizzling
  • 1/4 pound very thinly sliced prosciutto
  • 4 belgian waffles
  • salt and pepper
  • finishing salt, if desired
In This Recipe

Directions

  1. Turn on broiler.
  2. Drain the liquid from the artichokes and squeeze them dry in a tea towel.
  3. Lay them out on a parchment lined baking sheet, drizzle with oil and sprinkle with salt.
  4. Place artichokes under broiler until they are beginning to brown, watch carefully so they don't burn.
  5. Take the artichokes from the oven, and move to the bowl of a food processor. Add the juice of the lemons (and the zest if you wish), add the oil and the butter and a few grinds of pepper and pulse until the mixture is almost smooth but you can still pick out bits of artichoke. taste and add salt if needed. Mixture should be the consistency of a fluffy guacamole. The artichoke should be served warm or at room temp.
  6. I suggest making your own waffles. I use this recipe, but with all AP flour: https://food52.com/recipes/40160-whipped-whole-wheat-waffles. If you don't want to, or don't have time, a good belgian frozen waffle will do.
  7. Prepare your waffles in the iron or the toaster. While they are warm, move them to a large cutting board. Cut them diagonally in half or quarters.
  8. Top each piece with a heaping dollop of the artichoke and a leaf of prosciutto. Finish with a drizzle of olive oil and finishing salt if you wish. Serve warm.

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