Servings: 12
Ingredients 2 14 oz cans Artichoke hearts, drained, quartered 6 ounces prosciutto, thinly sliced 1 cup whipping cream 1 1/2 cups Gorgonzola cheese, crumbled 1/2 cup pine nuts, toasted 1/4 cup Parmesan cheese, grated 1 teaspoon Fresh sage, chopped
Instructions Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2 inch glass baking dish. Pour cream over. Sprinkle with gorgonzola, pine nuts, Parmesan and sage. Bake at 350 until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.. Notes Just terrific. Can be assembled in advance. Very elegant. Goes great with crusty bread
Source BON APPETIT October, 2002
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