Artichoke Hearts and Prosciutto

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Title: Artichoke Hearts and Prosciutto
Yield: 14 Servings
Categories: Vegetables, Meats


14 oz Can artichoke hearts,
-drained and cut in half
1/3 lb Prosciutto, sliced
-paper thin
1/4 c Olive oil
1/2 ts Dried thyme
1/2 ts Finely grated orange peel
Freshly ground pepper

An easy to prepare and elegant finger food! Artichoke hearts are wrapped in
paper thin slices of prosciutto and then marinated in an orange-thyme
imbued olive oil. The salt-cured Italian ham complements the bland flavor
of the artichoke hearts. 1. Wrap each artichoke heart in a slice of
prosciutto and secure with a toothpick.

2. In a separate bowl, whisk together the olive oil, thyme, orange peel,
and pepper. Pour the dressing over the roll-ups and let marinate 1 to 2
hours or as much as overnight.

3. Serve at room temperature.

12 to 16 roll-ups

Source(including opening narrative): The Uncommon Gourmet by Ellen Helman

From Gemini's MASSIVE MealMaster collection at