14 oz artichoke hearts; drained/ halved
4 oz prosciutto; sliced paper thin
1/4 cup olive oil
1/2 teaspoon thyme, dried
1/2 teaspoon orange zest
1 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)
