Individual Prosciutto, Artichoke, and Parsley Terrines

Name: Individual Prosciutto, Artichoke, and Parsley Terrines (Jambon cru et Coeurs d’Artichauts en Gelée au Persil)
Yield: Makes 8 First-Course Servings
Cuisine: French
Ingredients: 6 cups [1.5 l] clear homemade Brown Chicken Broth or beef bone broth without salt, pot-au-feu broth, or oxtail soup broth, or a combination; 6 cups [1.5 l] clear homemade Brown Chicken Broth or beef bone broth without salt, pot-au-feu broth, or oxtail soup broth, or a combination; 6 cups [1.5 l] clear homemade Brown Chicken Broth or beef bone broth without salt, pot-au-feu broth, or oxtail soup broth, or a combination; 6 cups [1.5 l] clear homemade Brown Chicken Broth or beef bone broth without salt, pot-au-feu broth, or oxtail soup broth, or a combination; 6 cups [1.5 l] clear homemade Brown Chicken Broth or beef bone broth without salt, pot-au-feu broth, or oxtail soup broth, or a combination; salt; salt; 4 large artichokes; ½ lemon; 1 tablespoon olive oil; ½ pound [225 g] raw fully cured ham such as prosciutto di Parma, prosciutto di San Daniele, Smithfield ham, or Serrano ham, thinly sliced; ½ pound [225 g] raw fully cured ham such as prosciutto di Parma, prosciutto di San Daniele, Smithfield ham, or Serrano ham, thinly sliced; ½ pound [225 g] raw fully cured ham such as prosciutto di Parma, prosciutto di San Daniele, Smithfield ham, or Serrano ham, thinly sliced; ½ pound [225 g] raw fully cured ham such as prosciutto di Parma, prosciutto di San Daniele, Smithfield ham, or Serrano ham, thinly sliced; ½ pound [225 g] raw fully cured ham such as prosciutto di Parma, prosciutto di San Daniele, Smithfield ham, or Serrano ham, thinly sliced; 1 package gelatin (if needed to make the broth jell); 1 large bunch flat-leaf parsley, large stems cut off

Jambon cru et Coeurs d’Artichauts en Gelée au Persil

Preparation info

Makes
8
First-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

6 cups [1.5 l] clear homemade Brown Chicken Broth or beef bone broth without salt,

Europe
France
Main course
Starter
Mediterranean

Method

Bring the broth to a gentle simmer in a saucepan over low-to-medium heat. Keep the saucepan to one side of the heat to make skimming easier. Reduce the broth to 3 cups [750 ml] while skimming off fat and froth with a small ladle. Let the broth cool slightly and season to taste with salt, leaving the broth a little under salted because the ham will be salty. Strain the broth through a fine-mesh