| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Vegetables, Meats | 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 | ts | Dried thyme |
| 1/2 | ts | 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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