I’ve always been uncertain – how do you pronounce prosciutto? It is “pro-shoot-o”? Or “pro-shoot”? Either way, this recipe is a super easy and delicious Sunday dinner, especially when the temperature outside doesn’t even cross the freezing mark. 

First the pros:
There aren’t very many ingredients and they are fairly inexpensive.

Besides the cutting board, it’s a one bowl dish. Overall, it takes about 15 minutes to prepare and the oven does the rest!

The cons:
Probably only happens to me – my oven is not very reliable and didn’t stay at the proper temperature the whole time so the dish could’ve been a bit warmer for my taste. But obviously if you have a better working oven than mine, you should have no problems. Also, I felt like it was a smidge salty but that’s to be expected when you combine prosciutto, gorgonzola and canned artichokes.

All in all, served with some warm bread and a garden salad on the side, this dinner makes a fantastic weekday dinner when you’re in need of something quick. So if you haven’t tried it yet, flip to page 79 and dig in!

Cooking With Your Friends: Artichoke-Prosciutto Gratin
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