14 ounce can artichoke hearts, drained and cut in half
1/3 pound prosciutto, sliced paper thin
1/4 cup   olive oil
1/2 tsp   dried thyme
1/2 tsp   finely grated orange peel
freshly ground pepper to taste

Wrap each artichoke heart in a slice of prosciutto and secure with a 
   toothpick.
In a separate bowl, whisk together the olive oil, thyme, orange peel,
   and pepper. Pour the dresing over the roll-ups and let marinate 1 to 2
   hours or as much as overnight.
Serve at room temperature.

Recipe by Ellen Helman