Prosciutto Wrapped Artichoke Hearts |
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Prep Time: 60 Minutes Cook Time: 7 Minutes |
Ready In: 67 Minutes Servings: 12 |
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For literally like months I have been wanting to make this appetizer. Having friends over for a New Years dinner seemed like the opportune time to try out this idea. One thing I did know is that to make this it was a must to use frozen artichoke hearts (or fresh ones), using canned or jarred would mangle the flavors. Next time I make these I think topping them with some quality parm or placing just a touch of provolone when you wrap the hearts with the prosciutto would make these bundles even better. (From Trap. Ingredients:
1 (8 ounce) box frozen artichoke hearts |
2 tablespoons olive oil |
1/2 lb prosciutto |
1 tablespoon of minced fresh parsley |
1 tablespoon of minced fresh basil |
1 pinch salt and pepper |
2 tablespoons balsamic vinegar |
Directions:
1. Defrost artichoke hearts and pat dry. Combine hearts, olive oil, fresh herbs, salt and pepper in a bowl and marinate for 30-60 minutes. Pre-heat oven to broil. Wrap each heart with prosciutto and place on a cookie sheet. ( I lined my cookie sheet with parchment paper or foil for easy clean up.) Cook until prosciutto starts to crisp and turn brown - about 7-10 minutes. Remove from oven and top with balsamic vinegar/syrup and serve.
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