Artichoke Hearts and Prosciutto

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1/2 ts orange zest; Finely grated
1/2 ts Dried thyme
14 oz artichoke hearts, canned
1/3 lb Prosciutto; sliced
1/4 c olive oil
Black Pepper; freshly ground

Original recipe makes 14



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

Verified by stevemur
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