Artichoke Hearts & Prosciutto Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
14 ounce: Can artichoke hearts, drained and cut in half
1/3 lbs: Prosciutto, sliced paper thin
1/4 cup: Olive oil,
1/2 tsp: Dried thyme,
1/2 tsp: Finely grated orange peel,
Freshly ground pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp