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Baked Prosciutto Wrapped Artichoke Hearts

February 7, 2019 (Last Updated: August 27, 2023)
Baked Prosciutto Wrapped Artichoke Hearts

This one sheet pan easy meal was born from another attempt to find ways to eat artichokes. I don’t know about you, but those artichoke hearts – frozen or from a jar – are not exactly the tastiest thing you can eat, and I’m a little bothered by texture. But these baked prosciutto-wrapped artichoke hearts might be the best way to eat them.

An easy and delicious one sheet pan meal

Yesterday was one of those days when I had plenty of choices for protein, but I was out of any veggies, except for a jar of artichoke hearts, and four forgotten mushrooms in my fridge. So I thought about a way to eat them, other than the Artichoke and Olives Tapenade I had the past few days.

Artichokes are feeding our good gut bacteria, so I’m trying to have them as often as possible, even though they are not exactly my favorite food.

I might have changed my mind though because these baked prosciutto-wrapped artichoke hearts were really good, and even approved by my husband, which is a big deal.

Prosciutto Wrapped Artichoke Hearts

Ingredients for the baked prosciutto wrapped artichoke hearts

You just need a jar of artichoke hearts (or use frozen instead, just make sure they are thawed and pat dried), a few slices of Prosciutto di Parma, some mushrooms (any kind), a garlic clove, avocado oil, fresh thyme, and a little Parmigiano.

Finish with some dry oregano and extra virgin olive oil and this meal will actually taste like a deconstructed pizza, without the crust.

Or try it with pesto, we had this one day for dinner and it worked really well.

Baked prosciutto wrapped artichoke hearts on a baking sheet

Let me know if you make these baked artichoke hearts.

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Baked Prosciutto Wrapped Artichoke Hearts

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By Claudia Curici Serves: 2
Prep Time: 10 minutes Cooking Time: 15 minutes

A super easy and delicious one-sheet pan meal.


  • 1 jar artichokes hearts (in brine), drained and pat dried - net weight approx 10 oz
  • few slices of Prosciutto di Parma (about 5, if they are big use only half)
  • 1 garlic clove, whole, smashed
  • few mushrooms, cut in big chunks (about 6)
  • 2 fresh thyme stems
  • a small handful of grated Parmigiano Reggiano
  • avocado oil for cooking + extra virgin olive oil for finishing
  • dry oregano



Preheat the oven at 450F and prepare a sheet pan with parchment paper.


Make sure your artichokes are drained and pat dried in advance, take as much liquid out as possible without squishing them, as they'll break easily. Wrap each artichoke heart in Prosciutto di Parma. My slices were quite big, so I used half a slice for each artichoke. Once wrapped add them to your sheet pan, add the mushrooms, thyme, spray with soma avocado oil (or drizzle if you don't have spray), add some pepper and cook for 15 minutes in the oven. You can add some salt to the mushroom but go easy on salt, Prosciutto tend to have a lot already.


When done, take out, sprinkle some Parmigiano Reggiano and dry oregano on top, drizzle with extra virgin olive oil and serve.


If you feel like you can experiment with other veggies other than mushrooms. Broccoli would be great too and they's be nicely crisped too in 15 minutes.

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  • Reply
    March 20, 2019 at 2:49 pm

    Hello 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?

  • Reply
    February 17, 2019 at 3:03 pm

    I’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!!!!

    • Reply
      February 18, 2019 at 9:17 am

      Hi Renee, welcome and so happy you loved this recipe. I was surprised myself at how good it was. xx

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