Artichoke Hearts in Raw Ham

For the artichoke hearts in raw ham, clean artichokes, cut off the stem and the top third. Boil the artichoke bottoms in salt-lemon water for 10 minutes until tender, then cut the artichokes in half and remove the hay from the center. Smear with a garlic-olive oil mixture and wrap each in a slice of prosciutto and bake briefly in the oven.

Blanch the tomatoes, skin them and remove the seeds. Cut the meat into small cubes and mix with finely chopped rosemary. Season with salt and serve the artichoke hearts in the raw ham on top of the tomatoes.

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