1 10 oz jar organic artichokes hearts (in brine), drained and pat dried
5 slices of Prosciutto di Parma (If they are big use only half)
1 garlic clove, whole, smashed
6 organic mushrooms, cut in big chunks
2 fresh organic thyme stems
a small handful of grated Manchego cheese
avocado oil for cooking + extra virgin olive oil for finishing
dry oregano
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 avocado oil (or drizzle if you don’t have spray), add some pepper and cook for 15 minutes in the oven. You can add a pinch of salt on the mushroom but go easy since Prosciutto tends to have a lot already.
3. When done, take out, sprinkle some shredded Manchego cheese and dry oregano on top, drizzle with extra virgin olive oil and serve.
*Great for a meal or as an appetizer!
