Yield: 12 each
|14 ounces||Artichoke hearts; drained/ halved|
|⅓ pounds||Prosciutto; sliced paper thin|
|¼ cup||Olive oil|
|½ teaspoon||Thyme, dried|
|½ teaspoon||Orange zest|
|Pepper, black; to taste|
Wrap each artichoke heart in a slice of prosciutto and secure with a toothpick.
In a separate bowl, whisk together the olive oil, thyme, orange peel, and pepper. Pour the dresing over the roll-ups and let marinate 1 to 2 hours or as much as overnight.
Serve at room temperature.
12 to 16 roll-ups
: Source: The Uncommon Gourmet, by Ellen Helman : From: mnh@... (Michele Hardy) : found in the rec.food.recipes archives, ftp.neosoft.com : Stephanie da Silva (arielle@...), moderator Submitted By SAM WARING On 01-06-95