Recipe for Artichoke Hearts & Proscuitto


14 oz artichoke hearts; drained/ halved
1/3 lb 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.

12 to 16 roll-ups

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