cans artichoke hearts - (14 oz ea) drained, quartered
ounces thinly-sliced prosciutto
cup whipping cream
cups crumbled Gorgonzola cheese
cup pine nuts - (abt 2 oz) toasted
cup grated Parmesan cheese
teaspoon chopped fresh sage
Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13- by 9- by 2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm. This recipe yields 12 first-course servings. Serve this with crusty bread to soak up some of the creamy cooking juices.