Artichoke hearts & prosciutto
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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