Artichoke Hearts and Prosciutto

Makes 12 to 16 roll-ups

14 oz can Artichoke hearts, drained and cut in half
1/3 lb Prosciutto, sliced paper thin
1/4 C Olive oil
1/2 tsp Dried thyme

1/2 tsp Finely grated orange peel
Freshly ground pepper to taste

1. Wrap each artichoke heart in a slice of prosciutto and secure with a toothpick.
2. 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.
3. Serve at room temperature.

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