Artichoke Hearts and Prosciutto
- 14 ounce can artichoke hearts, drained and cut in half
- 1/3 pound prosciutto, sliced paper thin
- 1/4 cup olive oil
- 1/2 tsp dried thyme
- 1/2 tsp finely grated orange peel
- freshly ground pepper
Wrap each artichoke heart in a slice of prosciutto and secure with
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.
Serve at room temperature.
12 to 16 roll-ups