14 ounce can artichoke hearts, drained and cut in half
 1/3 pound prosciutto, sliced paper thin
 1/4 cup   olive oil
 1/2 tsp   dried thyme
 1/2 tsp   finely grated orange peel
 freshly ground pepper to taste
 
 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 dresing over the roll-ups and let marinate 1 to 2
    hours or as much as overnight.
 Serve at room temperature.
 
 Recipe by Ellen Helman

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