Thursday, October 9, 2008

Artichoke-Prosciutto Gratin

Don't plan on eating more than a few.  These are RICH and delicious and must be served with crusty bread.  Zingerman's Paesano bread is a good choice. 

This recipe come from Bon Appetit, via Epicurious.

2 14-oz cans artichoke hearts, drained, quartered
6 oz thinly sliced prosciutto
1 c whipping cream
1 1/2 c crumbled Gorgonzola cheese
1/2 c pine nuts (about 2 oz), toasted
1/4 c grated Parmesan cheese
1 t chopped fresh sage

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.  Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.  Bake until gratin is bubbling and sauce thickens, about 25 minutes.  Serve warm with crusty bread for dipping.


Melanie said...

See? This is my point (refer to the email I sent you today) - I've never made gratin in my whole life, let alone with prosciutto. You go, girl. You put my recipes to shame.

Delsa said...

Question: Do eat this as an appetizer or along with the quiche?
How about making that quiche for the luncheon you are talking about. Could you make it ahead and heat it on that day? Add a Salad and you've not it

Kristin said...

In this case I eat the artichoke hearts and the quiche as appetizers.

That's a good idea for the luncheon mom, thanks.