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Baked Prosciutto Wrapped Artichoke Hearts

Baked Prosciutto Wrapped Artichoke Hearts

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Description

A super easy and delicious one-sheet pan meal. 


Ingredients

  • 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

Instructions

  1. Preheat the oven at 450F and prepare a sheet pan with parchment paper.
  2. 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. 
  3. When done, take out, sprinkle some Parmigiano Reggiano and dry oregano on top, drizzle with extra virgin olive oil and serve.

Notes

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.