I love the flavor of prosciutto and speck in cooked dishes. What I do not love is the way the ham dehydrates and gets super salty during the cooking process. In order to eliminate this problem, tonight I laid slices of speck on the bottom of the roasting pan and then added my artichokes and chickpeas over the meat. Finally, I arranged the chicken thighs in the center and roasted the whole thing. The speck gave a gentle seasoning to all of the other ingredients and remained soft and supple enough to be scooped up with the vegetables. We’ll definitely be using this approach again.
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