Artichoke hearts & prosciutto

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

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