Source: America's Favorite Food Associations

Artichoke Hearts and Prosciutto
A great summer appetizer!
Serves: 12-16 roll-ups
Prep Time: 15 minutes
Cook Time: marinate 1 to 2 hours


14 ounce can artichoke hearts, drained and cut in half
1/3 pound prosciutto, sliced paper thin
1/4 cup olive oil
1/2 teaspoon dried thyme
1/2 teaspoon grated orange peel
freshly ground pepper

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 dressing over the roll-ups and let marinate 1 to 2 hours or as much as overnight.

Serve at room temperature.