Artichokes and Prosciutto

  • 1 can artichoke hearts in water
  • 1/3 pound prosciutto, sliced paper thin
  • 1/4 cup olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp finely grated orange zest
  • freshly ground pepper to taste

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 zest, and pepper.

Pour the dressing over the roll-ups and let marinate 1 to 2 hours.

Serve at room temperature.