Ingredients:

8 1/2 ounces artichoke hearts — canned, drained
1/2 cup Italian salad dressing
6 ounces ham — sliced

Methods:

Drain artichoke heats well. cut each in half lengthwise. Marinate in dressing for at least 4 hours or overnight. (Use the oil and vinegar type of Italian dressing, not the red kind.)

Cut ham slices into 1 1/2 by 3 inch strips. Wrap 1 stripe around each artichoke heart piece. Spear with wooden toothpicks to secure ham. (to prevent picks from browning, soak them in water for at least an hour before inserting into artichoke biters).

Bake in 425 degree oven for 10 minutes. Sprinkle with paprika if you wish. serve hot