Lovely and delicious, these artichoke appetizers are easy to assemble the day before you need them. Let them marinate overnight and then just drain and serve at your party.
1 can (14 ounce size) artichoke hearts, drained and halved
1/3 pound Prosciutto, sliced paper-thin
1/4 cup olive oil
1/2 teaspoon dried thyme
1/2 teaspoon finely grated orange zest
freshly ground black pepper, to taste
Gently dry off each artichoke heart half. Wrap each one in a slice of prosciutto. Secure the ends of the prosciutto with a toothpick. Place the wrapped artichoke hearts in a shallow dish.
Whisk together the olive oil, thyme, orange zest, and black pepper in a bowl. Drizzle the marinade over the artichoke roll-ups. Let the roll-ups marinate for 1 hour or up to 10 hours.
Drain the marinade from the artichokes and serve.
randimiller
Dry off the artichoke hearts before wrapping them to prevent the prosciutto from slipping off.
Try brushing the prosciutto with a thin layer of Dijon mustard before wrapping the artichoke hearts for a zestier flavor.
Try different herbs and spices in the marinade, such as rosemary, garlic, or crushed red pepper flakes.
To make these roll-ups a bit fancier, you can sprinkle them with grated Parmesan cheese before serving.
Prosciutto is a dry-cured Italian ham that is typically sliced thinly and has a salty and savory flavor.
You can use fresh artichoke hearts, just make sure to cook them until tender before wrapping them in prosciutto.
You can use thinly sliced ham or bacon as a substitute for prosciutto.
Yes, these roll-ups can be assembled and marinated the day before serving, making them a great make-ahead appetizer.
Yes, it is recommended to refrigerate the roll-ups while marinating to keep them fresh and safe to eat.
You can use 1 1/2 teaspoons of fresh thyme instead of dried.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
It is not recommended to freeze these roll-ups as the artichokes will become watery once thawed.
Toothpicks: Used to secure the ends of the prosciutto around each artichoke heart half.
Shallow Dish: To place the wrapped artichoke hearts in before drizzling the marinade over them.
Whisk: For combining the olive oil, thyme, orange zest, and black pepper to create the marinade.
Bowl: To mix the olive oil, thyme, orange zest, and black pepper when preparing the marinade.
Measuring Cups and Spoons: To measure out the ingredients such as olive oil, dried thyme, and finely grated orange zest.
Serving Platter: For serving the roll-ups at a party or gathering.
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reviews & comments
April 23, 2012
Make sure to use the water-packed artichoke hearts, not the marinated kind because you are basically making your own marinade with the remaining ingredients. These really were awesome. The paper-thin proscuitto is kinda hard to work with (it tears easily) so purchase extra if you are looking for perfect results.