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Appetizers | |
| (1) 14-oz can artichoke hearts, drained and cut in half 7 slices Parma Prosciutto, thinly sliced 1/4 cup Vera Jane's Extra-Virgin Olive Oil 1/2 tsp dried thyme 1/2 tsp finely grated orange zest Freshly ground pepper, to taste | |
| Wrap each artichoke heart in 1/2 slice of Prosciutto, and secure with a toothpick. In a separate bowl, whisk together the olive oil, thyme, orange peel, and pepper. Pour the dressing over the roll-ups, and let marinate for 2 hours or overnight. Serve at room temperature. | |
Unrated | |
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