Swordfish Saltimbocca with Artichokes

Name: Swordfish Saltimbocca with Artichokes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Swordfish 1.3 lbs; Prosciutto crudo 6 slices; Sage 12 leaves; White wine 1 glass; Type 00 flour to taste; Extra virgin olive oil to taste; Artichokes 4; Garlic poached 1 clove; Mint to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

Swordfish saltimbocca with artichokes is a main course that revisits the famous Saltimbocca alla Romana, where swordfish steaks replace the veal slices for a lighter yet equally tasty result. Swordfish meat, in fact, is characterized by a delicate and slightly sweet flavor that pairs perfectly with the saltiness of prosciutto and the fresh aroma of sage. The side dish of mint-sautéed artichokes not only completes the dish but also evokes the flavors of Roman cuisine. Whether it's a family dinner or a special occasion like Christmas festivities, swordfish saltimbocca with artichokes will rise to any occasion!

If you're looking for more recipes with swordfish, don't miss:

Pan-fried swordfish
Swordfish in salmoriglio
Baked swordfish
Swordfish alla pizzaiola

INGREDIENTS

Swordfish 1.3 lbs (600 g)

Prosciutto crudo 6 slices

Sage 12 leaves

White wine 1 glass

Type 00 flour to taste

Extra virgin olive oil to taste

For the artichokes: Artichokes 4; Garlic 1 clove - poached; Mint to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

Preparation

How to prepare Swordfish Saltimbocca with Artichokes

To prepare swordfish saltimbocca with artichokes, first focus on the cleaning of the artichokes: remove the tougher outer leaves 1, peel the more fibrous part of the stem 2, then cut off the tips with a clean cut 3.

Cut the artichokes in half 4 and remove the inner choke 5, then slice them into strips 6.

Place the artichokes in acidulated water until ready to use 7. In a pan, add a drizzle of oil, garlic, and mint 8 and sauté for a few minutes, then add the artichokes 9.

Season with salt 10 and pepper 11. Sauté for 10 minutes 12.

Meanwhile, cut the swordfish steak into 6 slices about 0.8 inches thick 13. Remove the skin 14 and cut them in half 15.

Lightly flatten the slices with a meat mallet 16. Place half a slice of prosciutto 17 and a sage leaf on each, then secure with a toothpick 18.

Flour the saltimbocca on both sides 19. In a pan, heat the oil, then add the saltimbocca with the prosciutto side down 20 and cook until golden. Turn the saltimbocca and cook briefly on the other side 21.

At this point, deglaze with white wine 22 and let the alcohol evaporate completely. Plate and finish with grated lemon zest 23 and a few mint leaves. Your swordfish saltimbocca with artichokes is ready to be enjoyed 24!