Ingredients
-
2
-
6
-
1
-
1 1/2
-
1/2
-
1/4
-
1
-
-
-
-
-
-
-
-
Directions
Artichoke-Prosciutto Gratin, Serve with a crusty bread You could also chop up the artichokes and prosciutto before baking and serve as a bruschetta or dip Some folks substitute 1/4 cup blue for 1/4 cup of the cream cheese Rich! Decadent! Yum! Courtesy epicurious com , I thank you for posting this recipe, it saved me from doing so!! I prepared this last year for an appetizer for guests who raved about the flavours – the creamy gorgonzola sauce, the salty parmesan, the crunchy nuts and the fresh sage is the perfect herb Delicious!!!, Serve with a crusty bread You could also chop up the artichokes and prosciutto before baking and serve as a bruschetta or dip Some folks substitute 1/4 cup blue for 1/4 cup of the cream cheese Rich! Decadent! Yum! Courtesy epicurious com
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Steps
|
1
Done
|
Dry Quartered Artichoke Hearts by Patting With Paper Towels. Cut Each Prosciutto Slice in Half Crosswise. |
|
2
Done
|
Wrap Each Artichoke Heart Quarter in a Piece of Prosciutto. |
|
3
Done
|
Place Wrapped Artichoke Hearts in Single Layer in 13x9x2-Inch Glass Baking Dish. |
|
4
Done
|
Pour Cream Over, Then Sprinkle With Gorgonzola, Pine Nuts, Parmesan, and Sage. |
|
5
Done
|
Bake at 375 For About 30 (give or Take 5) Minutes or Until Gratin Is Bubbling and Sauce Thickens. Serve Warm. |
