Artichoke and Prosciutto Gratin, Mark II

In the live-blogging festival that was Thanksgiving last year, we went into lovely creamy salty detail about this dish.  It’s a perennial pleaser; some people have been known to fly in from out of state for a bite.  However, in our haste, we completely neglected to actually post the recipe.  Check out last time for the pics, but come back here for the recipe.

4:33 pm: Shiv here; I would like to point out that Biscuit ordered about 3 million pounds of prosciutto for this endeavor. This is an entirely awesome development. It’s also kind of terrifying to look at.

5:09 pm: Oh, hey, I bet you’d like the recipe, right? Right!

Listening to: “Country Girl” - Primal Scream


Adapted from the always wonderful

2 14-ounce cans artichoke hearts, drained, quartered
6 ounces 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 teaspoon chopped fresh sage

  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.
  2. Place wrapped artichoke hearts in single layer in 13×9x2-inch glass baking dish.
  3. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
  4. Bake at 350 until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.
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