Recipe#13

Title: Artichoke Hearts

Newsgroups: rec.food.recipes 
 From: mnh@catfish.ocpt.ccur.com (Michele Hardy) 
 Subject: Appetizers - Artichoke Hearts and Prosciutto 
 Message-ID: CEL0zB.M4n@catfish.ocpt.ccur.com 
 Date: Fri, 8 Oct 1993 14:16:21 GMT 

 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