Artichoke & Prosciutto Gratin

"New from the Kitchen"
Recipe of the Month - September 2018

Accompaniments: Artichoke & Prosciutto Gratin

Michael was hosting his Single Malt Scotch Club this past month. Each of the nine members take a month and are responsible for the scotch and food. As they have been meeting for over 15 years I needed to come up with some new items for his menu and I remembered this recipe I found several years ago in "epicurious”. The guys loved it so I’ve put it on the Inn’s menu as a starter and it has been very well received. Even if you think you do not like artichokes, you will be surprised. The saltiness of the prosciutto and the richness of the cream make for a luxurious mouthfeel to this dish.

Two 14 ounce cans artichoke hearts, drained and quartered
6 ounces thinly sliced prosciutto
1 cup whipping cream
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup pine nuts, toasted
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh sage

Pat the quartered artichokes dry with paper towels. Cut each prosciutto slice crosswise in half and wrap each quartered artichoke.

Place the wrapped artichokes in a single layer in a 13x9x2 inch glass baking dish and pour the cream over all. Sprinkle with Gorgonzola, pine nuts, Parmesan and sage. Bake at 350 in preheated oven until gratin is bubbling and thickens, about 25 minutes. Serve warm.