Artichoke hearts & proscuitto
Yield: 12 Roll-ups
Ingredients:
- 14 oz Artichoke hearts; drained/ -halved
- 4 oz Prosciutto;sliced paper thin
- 1/4 c Olive oil
- 1/2 ts Thyme dried
- 1/2 ts Orange zest
Instructions:
Pepper black; to taste Wrap each artichoke heart in a slice of prosciutto and secure with a toothpick. In a separate bowl whisk together the olive oil thyme orange peel and pepper. Pour the dresing over the roll-ups and let marinate 1 to 2 hours or as much as overnight. Serve at room temperature. The Uncommon Gourmet by Ellen Helman per mnh@catfish.ocpt.ccur.com (Michele Hardy)
