Artichoke-Prosciutto Gratin |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Serve with a crusty bread. You could also chop up the artichokes and prosciutto before baking and serve as a bruschetta or dip. Some folks substitute 1/4 cup blue for 1/4 cup of the cream cheese. Rich! Decadent! Yum! Courtesy . Ingredients:
2 (14 ounce) cans artichoke hearts, drained, quartered |
6 ounces thinly sliced prosciutto |
1 cup whipping cream |
1 1/2 cups crumbled gorgonzola |
1/2 cup pine nuts, toasted (about 2 ounces) |
1/4 cup grated parmesan cheese |
1 teaspoon chopped fresh sage |
Directions:
1. Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise.
2. Wrap each artichoke heart quarter in a piece of prosciutto.
3. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
4. Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
5. Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.
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