"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Artichoke Appetizer, by Sharon Fox, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans quartered artichoke hearts 30-40 thin slices prosciutto 1 1/2 c. heavy cream 1 c. crurmbled goat cheese 3/4 c. pine nuts
Drain artichokes. Wrap each quarter in a slice of prosciutto. Seal with a toothpick. Place pieces in an oven-proof low serving dish. Pour cream over all. Sprinkle with goat cheese and pine nuts. Bake at 350º until bubbly (app. 25 minutes.)
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.