Ingredients Jump to Instructions ↓

  1. 7 ounces prosciutto - thinly sliced -

  2. 14 ounces (2 cans) artichoke hearts - quartered -

  3. 1 1/4 cups whipping cream -

  4. 8 ounces gorgonzola cheese -

  5. 1/4 cup pine nuts

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 350°. Place pine nuts on a piece of tin foil and place all in the oven. Bake pine nuts until golden brown. Cut prosciutto slices into quarters. Drain artichokes and pat dry with a paper towel. Cut into quarters. Wrap one quarter of a prosciutto slice around each artichoke. Arrange all in one layer in a 9x13 baking dish. Pour whipping cream over the layer of artichokes. Sprinkle with gorgonzola cheese. Sprinkle pine nuts over the top and place in the oven. Bake for 25 minutes or until bubbly and golden brown. Optional: Sprinkle with parmesean cheese before serving. Serve warm with baquette slices.


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