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4-8 servings


0 hours 10 mins


0 hours 25 mins


0 hours 35 mins

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1 14-Oz. Can artichoke hearts, drained and quartered

8 Thin slices of Prosciutto

1/2 Cup heavy cream

½ Cups Gorgonzola blue cheese, crumbled

1/4 Cup pine nuts, toasted

¼ Cup Parmesan cheese, grated

1 Tbsp. Fresh chives, chopped

Fresh ground black pepper to taste

1 Baguette, sliced and toasted (optional)


1. Preheat oven to 350 degrees.

2. Pat the artichoke quarters dry with paper towels. Cut each slice of prosciutto in half lengthwise and then again in half across creating four rectangles.  Wrap a quarter piece around each artichoke quarter.

3. Place the wrapped artichokes in a single layer in a baking dish. Pour the cream over the bundles and sprinkle the Gorgonzola, pine nuts, Parmesan and chives on top.

4. Bake for 20-25 minutes until the gratin is bubbling, sauce thickens and there are light brown spots on top.

5. Remove from oven and grind fresh black pepper on top. Serve with toasted slices of a baguette if you like.

NOTE: OMG…this is good. The first time I served this was in 2003. It was at a holiday family meal and my father and I went crazy for this dish. I had kids at the table that year and they weren’t as happy…this is definitely an adult appetizer or side dish. I’m pretty sure they weren’t happy with the blue cheese. (Their loss!)

There are strong flavors in this dish and the perfect combination of salt, crunch, and creamy textures but this is meant for adult palettes.

What’s amazing is how this all works together. I liked the ingredients individually, but when combined you get one fabulous appetizer.

This is easy to prepare ahead and keep in the fridge until you are ready to bake it. Just allow the dish to come to room temperature before putting it in the oven. I’ll purchase a baguette, slice it and toast the slices under a broiler for a minute on both sides and then serve them on the side. The dish is so rich that I don’t find it necessary to brush the bread with oil first. There is plenty of liquid in the baked dish for the bread to sop up. This dish and a bottle of good red wine is the perfect pairing.

While you can serve this in one large gratin dish, I will often put the little bundles in individual gratin dishes. I used small creme brulee dishes when I made these these today.  They were the perfect size for individual servings of this appetizer.  If you are serving on a buffet, either serve with a large spoon or have long toothpicks available to take just one or two.   So, so, good!