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."
 
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Ready In:
50mins
Ingredients:
7
Yields:
12 first course servings
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!!
     
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