Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup

Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup

From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings.

12 baby artichokes, cooked, cut and grilled

12 slices Parma Prosciutto

1 lb. fresh mozzarella (in brine)

1 lb. heirloom tomatoes

1 bunch basil (washed and shredded)

250 ml. balsamic vinegar

as needed, salt and pepper

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