Artichoke Prosciutto Gratin Recipe



  1. 2 can artichoke hearts - (14 ounce ea) liquid removed, quartered
  2. 6 ounce thinly-sliced prosciutto
  3. 1 c. whipping cream
  4. 1 1/2 c. crumbled Gorgonzola cheese
  5. 1/2 c. pine nuts - (abt 2 ounce) toasted
  6. 1/4 c. grated Parmesan cheese
  7. 1 tsp minced fresh sage


  1. Pat quartered artichoke hearts dry with paper towels.
  2. Cut each prosciutto slice crosswise in half.
  3. Wrap each artichoke heart quarter in halved prosciutto slice.
  4. Place wrapped artichoke hearts in single layer in 13- by 9- by 2-inch glass baking dish.
  5. Pour cream over.
  6. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
  7. Bake till gratin is bubbling and sauce thickens, about 25 min.
  8. Serve hot.
  9. This recipe yields 12 first-course servings.
  10. Comments: Carol Waddington of Cumberland, Rhode Island, writes: "I recently attended a function which was catered by Downcity Food + Cocktails of Providence, Rhode Island.
  11. The appetizer buffet was incredible - I especially enjoyed the scrumptious artichoke hors d'oeuvre."
  12. Serve this with crusty bread to soak up some of the creamy cooking juices.