Artichoke Hearts and Prosciutto
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An easy-to-prepare and elegant finger food! The salt-cured
Italian ham complements the bland flavor of the artichoke hearts.
Ingredients:
- 14 oz can artichoke hearts, drained and cut in half
- 1/2 tsp dried thyme
- 1/2 tsp finely grated orange zest
- 7 slices Parma Prosciutto, thinly sliced
- Freshly ground pepper to taste
- 1/4 cup extra-virgin olive oil
Directions:
Wrap each artichoke heart in 1/2 slice of Prosciutto, and secure with a toothpick.
In a separate bowl, whisk together the olive oil, thyme, orange peel, and
pepper. Pour the dressing over the roll-ups, and let marinate for 2 hours
or overnight. Serve at room temperature.
Makes 12–16 hors d’oeuvres
Per 1.43 oz serving: 67.5 calories; 65% calories from fat; 4.8g total fat;
.9g saturated fat; 6.56mg cholesterol; 409mg sodium; 1.8g total carbohydrates;
4g protein
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