Recipe - Artichoke Hearts And Prosciutto

14 ounce Can artichoke hearts,
drained and cut in half
1/3 pound Prosciutto, cut or sliced up
paper thin
One fourth cup Olive oil
One half teaspoon Dried thyme
One half teaspoon Finely grated orange peel
Freshly ground pepper

An easy to prepare and elegant finger food! Artichoke hearts are wrapped in
paper thin slices of prosciutto and then marinated in an orangethyme
imbued olive oil. The saltcured Italian ham complements the bland flavor
of the artichoke hearts. 1. Wrap each artichoke heart in a slice of
prosciutto and secure with a toothpick.

2. In a separate bowl, whisk together the olive oil, thyme, orange peel,
and pepper. Pour the dressing over the rollups and let marinate 1 to 2
hours or as much as overnight.

3. Serve at room temperature.

12 to 16 rollups

Source(including opening narrative): The Uncommon Gourmet by Ellen Helman

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini