- 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.