Ingredients
2
14 oz. cans artichoke hearts, drained, quartered
6 oz. thinly sliced prosciutto
1 cup whipping cream
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup pine nuts (about 2 ounces), toasted
1/4 cup grated Parmesan cheese
1 tsp. chopped fresh sage
Directions
1.
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 13x9x2-inch glass baking dish.
Pour cream over.
Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.
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