Artichoke Hearts & Proscuittoappetizers, pork, italian 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) |
