Prosciutto Wrapped Artichoke Hearts (Gluten-Free, Egg-Free)

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This one sheet pan easy meal was born from another attempt to find ways to eat artichokes. I don’t know about you, but those artichoke hearts – frozen or from a jar – are not exactly the tastiest thing you can eat, and I’m a little bothered by texture. But these prosciutto wrapped artichoke hearts might be the best way to eat them.

Yesterday was one of those days when I had plenty of choices for protein, but I was out of any veggies, except for a jar of artichoke hearts, and four forgotten mushrooms in my fridge. Artichokes are feeding our good gut bacteria, so I’m trying to have them as often as possible, even though they are not exactly my favorite food.

You just need a jar of artichoke hearts (or use frozen instead, just make sure they are thawed and pat dried), few slices of Prosciutto di Parma, some mushrooms (any kind), a garlic clove, avocado oil, fresh thyme, and a little Parmigiano. Finish with some dry oregano and extra virgin olive oil and this meal will actually taste like a deconstructed pizza, without the crust.

Or try it with pesto, we had this one day for dinner and it worked really well.

Further Food Nutritionist Commentary:

Avocado oil is a good choice for cooking. It is high in oleic acid, and lutein. Oleic acid improves heart health and can help reduce cholesterol and lutein improves eye health. Additionally, avocado oil has a smoke point of 500° F decreasing the likelihood of damaging these nutrients during cooking.

By Camryn Goldstein
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Prosciutto Wrapped Artichoke Hearts (Gluten-Free, Egg-Free)

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 2

Ingredients

1 jar artichokes hearts (in brine), drained and pat dried – net weight approx 10 oz
Few slices of Prosciutto di Parma (about 5, if they are big use only half)
1 garlic clove, whole, smashed
Few mushrooms, cut in big chunks (about 6)
2 fresh thyme stems
A small handful of grated Parmigiano Reggiano
Avocado oil for cooking + extra virgin olive oil for finishing
Dry oregano

Instructions

  1. Preheat the oven at 450F and prepare a sheet pan with parchment paper.
  2. Make sure your artichokes are drained and pat dried in advance, take as much liquid out as possible without squishing them, as they’ll break easily. Wrap each artichoke heart in Prosciutto di Parma. My slices were quite big, so I used half a slice for each artichoke. Once wrapped add them to your sheet pan, add the mushrooms, thyme, spray with soma avocado oil (or drizzle if you don’t have spray), add some pepper and cook for 15 minutes in the oven. You can add some salt on the mushroom but go easy on salt, Prosciutto tend to have a lot already.
  3. When done, take out, sprinkle some Parmigiano Regiano and dry oregano on top, drizzle with extra virgin olive oil and serve.
Preheat the oven at 450F and prepare a sheet pan with parchment paper. Make sure your artichokes are drained and pat dried in advance, take as much liquid out as possible without squishing them, as they’ll break easily. Wrap each artichoke heart in Prosciutto di Parma. My slices were quite big, so I used half a slice for each artichoke. Once wrapped add them to your sheet pan, add the mushrooms, thyme, spray with soma avocado oil (or drizzle if you don’t have spray), add some pepper and cook for 15 minutes in the oven. You can add some salt on the mushroom but go easy on salt, Prosciutto tend to have a lot already. When done, take out, sprinkle some Parmigiano Regiano and dry oregano on top, drizzle with extra virgin olive oil and serve.

Nutrition Information

Per Serving: Calories: 229; Total Fat: 14 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 34 mg; Sodium: 769 mg; Potassium: 205 mg; Carbohydrate: 10g; Fiber: 6g; Sugar: 1 g; Protein: 16 g

Nutrition Bonus:

Vitamin C: 13%; Vitamin A: 2%; Iron: 32%; Calcium: 14%

Try seasoning the artichokes with our anti-inflammatory Turmeric Tonic!

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