Artichoke Prosciutto Gratin

I love anything with prosciutto.  I happened to have some on hand, andhad this recipe saved in my Epicurious recipe box.  The flavor was a bit salty, but I think I would try it again with a few adjustments.  As some of the reviewers suggest, chopping up the ingredients so it is more of a dip sounds like a good idea.

  • 2 14-ounce cans artichoke hearts, drained, quartered
  • 6 ounces thinly sliced prosciutto
  • 1 cup whipping cream
  • 1 1/2 cups crumbled Gorgonzola cheese
  • 1/2 cup pine nuts (about 2 ounces), toasted
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon chopped fresh sage
  • Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

    We ate this on it’s own as a side dish with some steaks.  It would actually made a great topping for the steak too!

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