Artichoke-Prosciutto Gratin

Artichoke-Prosciutto Gratin
Artichoke-Prosciutto Gratin
Carol Waddington of Cumberland, Rhode Island, writes: "I recently attended a function that was catered by Downcity Food + Cocktails of Providence, Rhode Island. The appetizer buffet was incredible — I especially enjoyed the scrumptious artichoke hors d'oeuvre." Serve this with crusty bread to soak up some of the creamy cooking juices.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes12 first-course servings
Milk/Cream Bake Casserole/Gratin Blue Cheese Parmesan Pine Nut Artichoke Fall Prosciutto Sage Bon Appétit
  • 1/4 cup grated parmesan cheese
  • 1 cup whipping cream
  • 1 teaspoon chopped fresh sage
  • Carbohydrate 9 g(3%)
  • Cholesterol 46 mg(15%)
  • Fat 16 g(25%)
  • Fiber 4 g(15%)
  • Protein 12 g(23%)
  • Saturated Fat 8 g(40%)
  • Sodium 677 mg(28%)
  • Calories 218

Preparation 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 until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

Preparation 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 until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

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