Caprese Salad With Prosciutto and Fried Artichokes | BBT

Ingredients

• 1/4 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 1 14-ounce can artichoke hearts in water, drained and patted dry
• 1/2 cup extra-virgin olive oil
• 1 pound small tomatoes, quartered
• 1 1-pound ball fresh mozzarella cheese, sliced
• 8 thin slices prosciutto (about 1/4 pound)
• 1 cup fresh basil leaves
• 1/2 cup green olives (preferably Sicilian), smashed and pitted