Ingredients:

14 oz Artichoke hearts drained/ halved
4 oz Prosciutto sliced paper thin
1/4 c Olive oil
1/2 ts Thyme, dried
1/2 ts Orange zest
Pepper, black to taste

Methods:

Wrap each artichoke heart in a slice of prosciutto and secure with a toothpick. In a separate bowl, whisk together the olive oil, thyme, orange peel, and pepper. Pour the dressing over the roll-ups and let marinate 1 to 2 hours or as much as overnight.

Serve at room temperature.