14 oz can artichoke hearts, drained and c, ut in half
1/3 lb prosciutto, sliced paper thin
1/4 cup olive oil
1/2 tsp dried thyme
1/2 tsp finely grated orange peel
1 freshly ground pepper
Directions
An easy to prepare and elegant finger food! Artichoke hearts are
wrapped in paper thin slices of prosciutto and then marinated in an
orange-thyme imbued olive oil. The salt-cured Italian ham complements
the bland flavor of the artichoke hearts. 1. Wrap each artichoke
heart in a slice of prosciutto and secure with a toothpick.
2. In a separate bowl, whisk together the olive oil, thyme, orange
peel, and pepper. Pour the dressing over the roll-ups and let
marinate 1 to 2 hours or as much as overnight.
3. Serve at room temperature.
12 to 16 roll-ups
Source(including opening narrative): The Uncommon Gourmet by Ellen
Helman
Servings: 14 servings
Artichoke Hearts & Prosciutto Recipe brought to you by Recipe Ideas
Categories: Italian; Vegetable
The History of Recipes
We can track the history of meal recipes far back into the far past, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early records were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main meal and afters, a very modern way of dining. Aspicius also recounts how the early Romans were skilled in the use of many different aromatic flavors, including some that we all recognise for example thyme, rue and parsley. For the centuries that followed, the powerful and rich strove to serve up the best banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. However, it was during the 19th century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes of the day. The introduction of the TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Artichoke Hearts & Prosciutto recipe.
