Prosciutto-wrapped Stuffed Artichokes

It doesn't get much more delectable than sautéd artichokes wrapped in prosciutto, stuffed with fontina cheese and drizzled with balsamic vinegar

Credit: Flickr / k4dordy

Use mini artichokes to keep this appy bite-sized

These perfect little morsels of prosciutto and artichoke make for the ultimate cocktail treat

Quick and easy to prepare, you can fry them in a non-stick skillet or grill them on a barbecue — either way, they’re like enjoying a savoury candy. Use mini jarred artichokes to keep this appy bite-sized and easy to eat.


  • 12 baby artichokes, cut in half
  • ½ pound Fontina cheese, cut into ¼-inch cubes
  • 12 slices Italian prosciutto, cut in half lengthwise
  • Aged balsamic vinegar for drizzling


  1. Blot the baby artichokes on paper towel.
  2. Push one cube of Fontina cheese into the cavity of each artichoke.
  3. Lay the prosciutto slice halves flat on your work surface. Place one stuffed artichoke half on one end of a prosciutto slice and roll up, taking care to enclose the entire artichoke half.
  4. Heat a non-stick pan over medium heat and sauté the little artichoke balls until they are crispy on all sides. (Alternatively, you can grill them on a barbecue.)
  5. Drizzle the stuffed artichokes with the balsamic vinegar and serve either hot or at room temperature.

Makes 24 pieces.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.