These prosciutto-wrapped artichoke hearts are an easy sheet pan recipe that transforms simple pantry ingredients into an irresistible appetizer or light meal. Baking gives the prosciutto crisp edges while the artichokes become warm and tender, and mushrooms, thyme, and Parmigiano Reggiano add savory depth. Finished with oregano and extra virgin olive oil, the flavors are reminiscent of a crustless pizza—simple, satisfying, naturally gluten-free, and ready in about 20 minutes.
A Surprisingly Delicious Way to Enjoy Artichoke Hearts
Artichokes are one of those vegetables I want to eat more often because they’re rich in fiber and naturally contain prebiotics that nourish our gut bacteria.
Fresh artichokes are wonderful when they’re in season, but the jarred or frozen artichoke hearts I keep in the pantry have never been something I reached for with much excitement. Their texture can be a little uninspiring, and I was always looking for a better way to prepare them.
This recipe was born on one of those evenings when dinner had to come together from whatever was already in the kitchen. I had a jar of artichoke hearts, a handful of mushrooms, and some Prosciutto di Parma waiting to be used.
Wrapping the artichokes in prosciutto and roasting everything together completely changed them. The prosciutto turns beautifully crisp, the mushrooms become deeply savory, and a shower of Parmigiano and oregano at the end brings everything together with flavors that remind me of a deconstructed pizza.
It’s one of those wonderfully flexible recipes that works equally well as a quick dinner, a light lunch, or an appetizer for guests.
You can serve these with pesto or any type of fresh herb dressing, or even with homemade sugar-free ketchup.
More Favorite Ways to Enjoy Artichoke Hearts
- Cauliflower and Artichoke Hummus with Roasted Garlic
- Artichoke Tapenade with Mixed Olives
- Creamy Artichoke Spread
Enjoy!
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Prosciutto-Wrapped Artichoke Hearts
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2
- Category: Appetizer, Dinner
- Method: Baking
- Diet: Gluten-Free
Description
These prosciutto-wrapped artichoke hearts are an easy sheet pan recipe that transforms simple pantry ingredients into an irresistible appetizer or light meal. Baking gives the prosciutto crisp edges while the artichokes become warm and tender, and mushrooms, thyme, and Parmigiano Reggiano add savory depth. Finished with oregano and extra virgin olive oil, the flavors are reminiscent of a crustless pizza—simple, satisfying, naturally gluten-free, and ready in about 20 minutes.
Ingredients
For the sheet pan
- 1 jar (10 ounces / 280g drained weight) artichoke hearts in brine, drained and thoroughly patted dry
- 5 thin slices Prosciutto di Parma
- 6 medium mushrooms, cut into large chunks
- 1 garlic clove, lightly smashed
- 2 sprigs fresh thyme
- Avocado or extra virgin olive oil, for roasting
- Freshly ground black pepper
For serving
- Small handful of grated Parmigiano Reggiano
- Dried oregano
- Extra virgin olive oil
Instructions
- Preheat the oven to 450°F (230°C). Line a sheet pan or baking tray with parchment paper.
- Drain the artichoke hearts well and pat them thoroughly dry. Removing as much moisture as possible helps the prosciutto crisp during roasting.
- Cut each slice of prosciutto in half (on its length) and wrap each artichoke heart with prosciutto.
- Arrange the wrapped artichokes on the prepared sheet pan. Add the mushrooms, smashed garlic, and thyme sprigs. Make sure the pan is not crowded.
- Lightly spray or drizzle everything with avocado or extra virgin olive oil oil and season with freshly ground black pepper.
- Roast for 15 minutes, until the prosciutto is crisp and the mushrooms are browned.
- Remove from the oven and immediately sprinkle with the grated Parmigiano Reggiano and dried oregano. Finish with a drizzle of extra virgin olive oil and serve warm.
Notes
Dry the artichokes well. This is the key to getting crispy prosciutto rather than steaming the artichokes.
Frozen artichoke hearts work well. Simply thaw and pat them dry before wrapping.
Serve with pesto or ketchup. A spoonful of basil pesto makes an excellent accompaniment and adds even more Mediterranean flavor. Homemade sugar-free ketchup is a great dip for those who prefer a tomato-based sauce.
4 Comments
Christian
June 26, 2026 at 11:25 amGreat appetizer!
Danielle
March 20, 2019 at 2:49 pmHello Claudia I have as few questions i would like to ask of you
Can you tell me where to find a green banana? It has been very difficult to locate one. I am in phase 2 and i wanted to make the Paradox smoothie. If I am unable to locate the green banana is there another fruit i can use?
I also worked out at the gym from time to time. Is there a pre-workout and post- workout protein powder i can use?
Renée
February 17, 2019 at 3:03 pmI’m new to Plant Paradox and this was my first recipe. I made the Prosciutto Wrapped Artichoke last night. I used small grilled hearts and topped with lemon zest and Parmesan cheese. Soooooo ymmmmy!!!!!!! Thanks for your beautiful website!!!!
Claudia
February 18, 2019 at 9:17 amHi Renee, welcome and so happy you loved this recipe. I was surprised myself at how good it was. xx