Artichoke Hearts And Prosciutto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Italian | Meats, Vegetables | 14 | Servings |
INGREDIENTS
| 14 | oz | Can artichoke hearts |
| drained and cut in half | ||
| 1/3 | lb | Prosciutto, sliced |
| paper thin | ||
| 1/4 | c | Olive oil |
| 1/2 | t | Dried thyme |
| 1/2 | t | Finely grated orange peel |
| Freshly ground pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 7.6mg
Sodium: 318.2mg
Potassium: 157mg
Carbohydrates: 3.3g
Fiber: 1.6g
Sugar: <1g
Protein: 4g