Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Artichoke, Prosciutto, and Fennel Salad
Artichoke, Prosciutto, and Fennel Salad
(Insalata di Carciofi, Finocchio, e Prosciutto)
4 tablespoons extra virgin olive oil, divided
2 tablespoons red wine vinegar
1 small shallot, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 and 1/2 cups)
1 lemon, halved, plus 2 tablespoons fresh lemon juice
4 large artichokes
1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
2 medium heads of frisée, torn into bite-size pieces
Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl.

Season dressing to taste with salt and pepper.

Heat remaining 1 tablespoon olive oil in nonstick medium skillet over medium-high heat.

Add prosciutto and saute until crisp, about 4 minutes.

Transfer prosciutto to paper towels to drain.

Fill medium bowl with cold water.

Squeeze juice from lemon halves into water.

Add lemon halves.

Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally.

Trim off all dark green parts.

Cut out and discard choke.

Slice artichoke bottom very thinly.

Place in lemon water.

Repeat with remaining 3 artichokes.

Drain artichokes well.

Transfer to large bowl.

Add 2 tablespoons lemon juice and sliced fennel.


Mix in frisée and dressing.

Toss again.

Season salad with salt and pepper.

Sprinkle with prosciutto and chopped fennel fronds. Makes 6 servings.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex