Prosciutto with artichokes, rosemary and truffle oil

So truffle oil is kind of a weird thing. I think lots of people assume it’s super fancy and, you know, actually made with truffles. But the reality is that most of it is produced in a factory using thioethers. Most truffle oil hasn’t even seen a truffle before and given that typically chilli oil, garlic oil, rosemary oil etc have all seen their respective counterparts, it almost seems like false advertising to deem truffle-flavoured oil as truffle oil. Especially considering the whole Greek yoghurt debacle. It’s for this reason that for a long time I’ve been averse to the stuff. It just seems like cheating.
To me “truffle oil” is false teeth, a knock-off handbag, a rita ora to a Rhianna… (notice rita doesn’t get capitals).

Having said this, false teeth are useful to lots of people. I don’t want to condone intellectual property theft but I have seen some repros which have improved upon the original design. And finally, I can’t pretend that I haven’t yelled along to “R.I.P.” in an effort to feel reborn and empowered. You see the thing is, sometimes there is joy to be found in the imposter. Truffle oil will never be the ‘real deal’ but  it can still add a really delicious, “earthy” quality to a plate of food, as it does with this recipe which is my own shameless reproduction of a starter I love at a restaurant called Riccardo’s. How meta. It ties together all the other subtly soil-like elements – charred rosemary, Parma ham, roasted artichokes – to deliver a sort of final dirt punch. In a good way.

If you can, sit on your pile of cash, laugh pitifully at Dan Bilzerian’s instagram, drink Krug and shave white truffles over a high-class escort’s bum. But if you did that last month and you’re feeling a little bit more frugal in May, then get yourself some truffle oil and enjoy this stress-free “show-stopper”.

Ingredients (serves 2 as a big starter or light-ish lunch)
8 slices prosciutto
5 baby artichokes
2 sprigs rosemary
2 restrained drizzles truffle oil


  • Preheat oven to 190C.
  • Trim your baby artichokes, step-by-step guide here.
  • Coat trimmed artichokes in olive oil, sea salt and pepper. Place on baking tray with rosemary.
  • Roast in the oven for 20 minutes. If you don't want the tips of the artichokes to char then wrap in foil. I feel this is a personal choice.
  • Arrange prosciutto on serving plate.
  • When artichokes are ready, squeeze over some lemon juice then arrange on top of the prosciutto.
  • Sprinkle over the charred rosemary from the baking tray.
  • Season with a light pinch of salt and pepper.
  • Finally, add a light drizzle of truffle oil to each plate.


  1. lindaravello says:

    I have just looked looked at my jar of White Truffle oil from ‘Oliviers &co.’ and it is 99% extra virgin olive oil and 1% extract of white truffle – but boy can you taste and smell the truffle – I have just posted nominations for the Versatile Blogger award and missed you from my list, but I had every intention to add you – am off to do it now…………….


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