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.