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

Description

Carol Waddington Of Cumberland, Rhode Island, Writes: 'I Recently Attended A Function That Was Catered By Downcity Food + Cocktails Of...

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