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Print this Recipe    Artichoke Hearts

Artichoke Hearts and Prosciutto

14 ounce can artichoke hearts, drained and cut in half
1/3 pound prosciutto, sliced paper thin
1/4 cup olive oil
1/2 tsp dried thyme
1/2 tsp finely grated orange peel
freshly ground pepper

Wrap each artichoke heart in a slice of prosciutto and secure with
a toothpick.

In a separate bowl, whisk together the olive oil, thyme, orange
peel, and pepper. Pour the dresing over the roll-ups and let marinate
1 to 2 hours or as much as overnight.

Serve at room temperature.

12 to 16 roll-ups

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