|14 ounces||Can artichoke hearts, drained and cut in half|
|⅓ pounds||Prosciutto, sliced paper thin|
|¼ cup||Olive oil|
|½ teaspoon||Dried thyme|
|½ teaspoon||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
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