Prep 20 mins
Cook 30 mins
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.
- 2 (14 ounce) cans artichoke hearts, drained, quartered
- 6 ounces thinly sliced prosciutto
- 1 cup whipping cream
- 1 1⁄2 cups crumbled gorgonzola
- 1⁄2 cup pine nuts, toasted (about 2 ounces)
- 1⁄4 cup grated parmesan cheese
- 1 teaspoon chopped fresh sage
- Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise.
- Wrap each artichoke heart quarter in a piece of prosciutto.
- Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
- Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
- Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.
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!!!