Name: Artichoke-Prosciutto Gratin
Yield: Makes12 first-course servings
Ingredients: 2 14-ounce cans artichoke hearts, drained, quartered; 6 ounces thinly sliced prosciutto; 1 cup whipping cream; 1 1/2 cups crumbled Gorgonzola cheese; 1/2 cup pine nuts (about 2 ounces), toasted; 1/4 cup grated Parmesan cheese; 1 teaspoon chopped fresh sage

Carol Waddington of Cumberland, Rhode Island, writes: "I recently attended a function that was catered by Downcity Food + Cocktails of Providence, Rhode Island. The appetizer buffet was incredible — I especially enjoyed the scrumptious artichoke hors d'oeuvre."

Serve this with crusty bread to soak up some of the creamy cooking juices.

Recipe notes

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