 | | Directions |
- Pre-heat oven to 350°.
- Place pine nuts on a piece of tin foil and place all in the oven. Bake pine nuts until golden brown.
- Cut prosciutto slices into quarters.
- Drain artichokes and pat dry with a paper towel. Cut into quarters.
- Wrap one quarter of a prosciutto slice around each artichoke. Arrange all in one layer in a 9x13 baking dish.
- Pour whipping cream over the layer of artichokes.
- Sprinkle with gorgonzola cheese.
- Sprinkle pine nuts over the top and place in the oven.
- Bake for 25 minutes or until bubbly and golden brown.
- Optional: Sprinkle with parmesean cheese before serving.
- Serve warm with baquette slices.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 10
|  | | Ingredients | | - | | 7 ounces prosciutto - thinly sliced |
| - | | 14 ounces (2 cans) artichoke hearts - quartered |
| - | | 1 1/4 cups whipping cream |
| - | | 8 ounces gorgonzola cheese |
| - | | 1/4 cup pine nuts |
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