Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 can artichoke hearts - (14 ounce ea) liquid removed, quartered
- 6 ounce thinly-sliced prosciutto
- 1 c. whipping cream
- 1 1/2 c. crumbled Gorgonzola cheese
- 1/2 c. pine nuts - (abt 2 ounce) toasted
- 1/4 c. grated Parmesan cheese
- 1 tsp minced fresh sage
Direcciones
- 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 13- by 9- by 2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
- Bake till gratin is bubbling and sauce thickens, about 25 min. Serve hot.
- This recipe yields 12 first-course servings.
- Comments: Carol Waddington of Cumberland, Rhode Island, writes: "I recently attended a function which was catered by Downcity Food + Cocktails of Providence, Rhode Island. The appetizer buffet was incredible - I especially enjoyed the scrumptious artichoke hors d'oeuvre."
- Serve this with crusty bread to soak up some of the creamy cooking juices.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 137 | |
| Calories from Fat 105 | 77% |
| Total Fat 12.14g | 15% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 276mg | 12% |
| Potassium 103mg | 3% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.35g | 0% |
| Protein 5.45g | 9% |
