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Great with toasted French bread or crackers."


2 14-ounce cans artichoke hearts, drained, quartered
6 ounces thinly sliced prosciutto, then chopped
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


Drain artichoke hearts, then chop. Mix artichoke hearts, chopped prosciutto, whipping cream, Gorgonzola cheese, half of the pine nuts and chopped sage. Place in glass baking dish. Sprinkle with remaining 1/4 cup pine nuts, and Parmesan cheese. Bake at 400° F. until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

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