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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