Artichoke Hearts and Prosciutto
An easy-to-prepare and elegant finger food! The salt-cured Italian ham complements the bland flavor of the artichoke hearts.
(1) 14-oz can artichoke hearts, drained and cut in half
7 slices Prosciutto di Parma, thinly sliced
1/4 cup Vera Jane's Extra-Virgin Olive Oil
1/2 tsp dried thyme
1/2 tsp finely grated orange zest
Freshly ground pepper, to taste
Wrap each artichoke heart in 1/2 slice of Prosciutto; secure with a toothpick.
In a separate bowl, whisk together 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 servings
Per serving: 68 calories; 5g total fat; 1g saturated fat; 7mg cholesterol; 409mg sodium; 2g total carbohydrates; 4g protein;