Artichoke, Fennel, and Crispy Prosciutto Salad

From the kitchen of Carly

Shaved fennel and tender artichoke hearts meet crispy prosciutto strips in this elegant salad. A bright vinaigrette with Dijon and fresh herbs pulls everything together, creating something both light and deeply satisfying.

Artichoke, Fennel, and Crispy Prosciutto Salad

Artichoke hearts stripped down to their tender pale centers, paired with shaved fennel that's anise-bright and delicate. The crispy prosciutto is your anchor, the salt and crispness that makes every bite feel indulgent. Acidic dressing cuts through the richness, and frisée adds a gentle bitter note that pulls everything together into something elegant enough for company but simple enough to make on a weeknight.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 4 tbspolive oil, divided
  • 2 tbspred wine vinegar
  • 1 smallshallot, finely chopped
  • 1 tbspchopped fresh parsley
  • 1 tspDijon mustard
  • 1 tspchopped fresh thyme
  • 6 ozthinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips
  • 1lemon, halved, plus 2 tablespoons fresh lemon juice
  • 4 largeartichokes
  • 1 largefennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
  • 2 mediumheads of frisée
  • 1torn into bite-size pieces

Instructions

  1. In a small bowl, whisk together 3 tablespoons of olive oil with the red wine vinegar, shallot, parsley, Dijon mustard, and thyme. Taste and season with salt and pepper, then set aside.

  2. Pour the remaining 1 tablespoon of olive oil into a nonstick medium skillet over medium-high heat. Once hot, add the prosciutto strips and cook, stirring occasionally, until crisp, about 4 minutes. Lift them out onto paper towels to drain.

  3. Fill a medium bowl with cold water, squeeze in the juice from both lemon halves, and drop the halves in as well. Working one artichoke at a time, cut off the stem, then bend back the outer leaves and snap them off where they break naturally, leaving just a small pale-green cone behind. Trim away any remaining dark green parts, cut out and discard the choke, and slice the artichoke bottom very thinly. Slide the slices into the lemon water and repeat with the remaining 3 artichokes. The dressing, prosciutto, and prepped artichokes can all sit at room temperature for up to 2 hours if you want a head start.

  4. Drain the artichoke slices well and tip them into a large bowl. Add the 2 tablespoons of lemon juice and the sliced fennel and toss to combine. Fold in the frisée and dressing, tossing until everything is coated. Taste for salt and pepper, then scatter the crispy prosciutto and chopped fennel fronds over the top.

Tips from the kitchen

  • Bend the artichoke leaves backward until they snap naturally at their breaking point, rather than cutting them off. This teaches you exactly where the pale, tender part begins and saves waste.
  • Keep your prepared artichokes submerged in lemony water to prevent browning, but drain them thoroughly before tossing or your salad will be watery and the dressing won't cling.
  • Cook the prosciutto strips in a single layer if your skillet allows it. Overcrowding the pan steams instead of crisps, and you'll lose the crunch you're after.

Variations

  • Swap frisée for arugula if you want peppery greens instead of subtle bitterness, or use a mix of both.
  • Trade prosciutto for crispy pancetta if you have it on hand, or scatter crumbled fresh goat cheese and skip the meat for a vegetarian version.
  • Add shaved Parmesan or aged Gruyère over the top for extra richness and umami depth.
  • Use a Dijon-shallot vinaigrette base and swap in white wine vinegar for red to lighten the dressing if you prefer.

Make ahead and storage

Refrigerate leftovers in an airtight container for up to 1 day, though the frisée and prosciutto will soften slightly. The dressing, artichokes, and prosciutto alone keep for 2 hours at room temperature and can be held separately before final assembly.