Prosciutto Wrapped Artichoke Hearts

For literally like months I have been wanting to make this appetizer. Having friends over for a New Years dinner seemed like the opportune time to try out this idea. One thing I did know is that to make this it was a must to use frozen artichoke hearts (or fresh ones), using canned or jarred would mangle the flavors. Next time I make these I think topping them with some quality parm or placing just a touch of provolone when you wrap the hearts with the prosciutto would make these bundles even better. (From Trap!t, posted by Christina Falco Baldwin)

• Ready In: 1 hr 7 mins
• Serves: 10-12

Ingredients

• 1 (8 ounce) box frozen artichoke hearts
• 2  tablespoons olive oil
• 1⁄2 lb prosciutto
• 1  tablespoon  of minced fresh parsley
• 1  tablespoon  of minced fresh basil
• 1  pinch  salt and pepper
• 2  tablespoons  balsamic vinegar

Directions

1. Defrost artichoke hearts and pat dry. Combine hearts, olive oil, fresh herbs, salt and pepper in a bowl and marinate for 30-60 minutes. Pre-heat oven to broil. Wrap each heart with prosciutto and place on a cookie sheet. ( I lined my cookie sheet with parchment paper or foil for easy clean up.) Cook until prosciutto starts to crisp and turn brown - about 7-10 minutes. Remove from oven and top with balsamic vinegar/syrup and serve.