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Artichoke-Prosciutto Gratin Recipe

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This recipe for Artichoke-Prosciutto Gratin, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Cobarrubia, Ambulatory Suite
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 the wrapped artichokes. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens; about 25 minutes. Serve warm.

Personal Notes:
Personal Notes:
Makes 12 first course servings.

 

 

 

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