Yield: 14 Servings
| Measure | 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 |
| \N \N | 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