Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Kim Boyd
2 14-oz. cans of artichoke hearts, drained and quartered
6 oz. thinly sliced Prosciutto
1 cup whipping cream
11â�„2 cups crumbled Gorgonzola cheese
1â�„2 cup pine nuts (about 2 oz.)
1â�„4 cup grated Parmesan cheese
1 tsp. 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 a single layer in a 13x9x2-inch baking dish. Pour cream over them. Sprinkle with Gorgonzola cheese, pine nuts, Parmesan cheese and sage. Bake at 350 degrees until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm. Serve with crusty bread to soak up some of the creamy juices. Serves 12.
(This recipe was contributed as part of a "Cook of the Week" feature.)