Artichoke-Prosciutto Gratin

Submitted by Sandi From CA

"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."

 

• Ready In: 50mins
• Ingredients: 7
• Yields: 12 first course servings

ingredients

• 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

directions

1. Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise.
2. Wrap each artichoke heart quarter in a piece of prosciutto.
3. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
4. Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
5. Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.

Reviews

[Elly in Canada]

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!!!