Artichoke-Prosciutto Gratin

Serve this as an appetizer with crusty bread to soak up the creamy juices.

Ingredients

• 2 14 oz. cans artichoke hearts, drained and quartered
• 6 oz. thinly sliced prosciutto
• 1 cup whipping cream
• 1 1/2 cups crumbled Gorgonzola cheese
• 1/2 cup pine nuts (2oz) toasted
• 1/4 cup grated Parmesan cheese
• 1 tsp chopped fresh sage

Instructions

1. Pat quartered artichoke hearts dry with paper towels. 
2. Cut each Prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice.
3. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
4. Pour cream over, sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
5. Bake at 350 until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm with crusty bread.

Notes
Simple appetizer to make day of with minimal effort. Serve on a cool spring evening.

Source: An old Bon Appetit magazine October 2002