Swordfish Saltimbocca with Artichokes
"The swordfish saltimbocca with artichokes is a delicious twist on a Roman classic, ideal for those seeking a protein-rich fish alternative suitable for various dietary needs. This simple and quick-to-prepare recipe transforms a Mediterranean ingredient like swordfish into a delectable dish. Discover how to make this flavorful and light main course, perfect for a special dinner or a lunch full of taste!"
Dietary Information
Servings:
- 1
To prepare the swordfish saltimbocca with artichokes, first dedicate yourself to cleaning the artichokes: eliminate the toughest outer leaves 1, peel the most coriaceous part of the stem 2, then cut off the tips with a clean cut 3.
- 2
Cut the artichokes in half 4 and remove the inner beard 5, then cut them into strips 6.
- 3
Put the artichokes in acidulated water until ready to use 7. In a pan, add a drizzle of oil, garlic and mint 8 and let it fry for a few minutes, then add the artichokes 9.
- 4
Season with salt 10 and pepper 11. Sauté for 10 minutes 12.
- 5
Meanwhile, cut the swordfish fillet into 6 slices about 2 cm thick 13. Remove the skin 14 and cut them in half 15.
- 6
With a meat mallet, slightly thin the slices 16. Place half a slice of prosciutto crudo on each one 17 and the sage, then secure them with a toothpick 18.
- 7
Flour the saltimbocca on both sides 19. In a pan, heat the oil, then add the saltimbocca with the prosciutto side facing down 20 and cook until golden brown. Turn the saltimbocca and cook for a few moments on the other side 21.
- 8
At this point, deglaze with white wine 22 and let the alcoholic part evaporate completely. Plate and complete with grated lemon zest 23 and a few mint leaves. Your swordfish saltimbocca with artichokes is ready to be enjoyed 24!
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