|8½ ounce||Artichoke hearts; canned, drained|
|½ cup||Italian salad dressing|
|6 ounces||Ham; sliced|
Drain artichoke heats well. cut each in half lengthwise. Marinate in dressing for at least 4 hours or overnight. (Use the oil and vinegar type of Italian dressing, not the red kind.) Cut ham slices into 1½ by 3 inch strips. Wrap 1 stripe around each artichoke heart peice. Spear with wooden toothpicks to secure ham. (to prevent picks from browning, soak them in water for at least an hour before inserting into articoke biters).
Bake in 425 degree oven for 10 minutes. Sprinkle with paprika if you wish.
Recipe by: old magazine clipping Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998
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