Ingredients
2 14-ounce cans artichoke hearts, drained, quartered6 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
Description
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