ARTICHOKE HEARTS & PROSCIUTTO

      Title: ARTICHOKE HEARTS & PROSCIUTTO
  Categories: Vegetables, Meats
       Yield: 14 Servings
  
      14 oz Can artichoke hearts,
            -drained and cut in half
     1/3 lb Prosciutto, sliced
            -paper thin
     1/4 c  Olive oil
     1/2 ts Dried thyme
     1/2 ts Finely grated orange peel
            Freshly ground pepper
  
   An easy to prepare and elegant finger food! Artichoke hearts are
   wrapped in paper thin slices of prosciutto and then marinated in an
   orange-thyme imbued olive oil. The salt-cured Italian ham complements
   the bland flavor of the artichoke hearts. 1. Wrap each artichoke
   heart in a slice of prosciutto and secure with a toothpick.
   
   2. 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.
   
   3. Serve at room temperature.
   
   12 to 16 roll-ups
   
   Source(including opening narrative): The Uncommon Gourmet by Ellen
   Helman
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