Makes 12 to 16 roll-ups

14	oz can	Artichoke hearts, drained and cut in half
1/3	lb	Prosciutto, sliced paper thin
1/4	C	Olive oil
1/2	tsp	Dried thyme
1/2	tsp	Finely grated orange peel
		Freshly ground pepper to taste

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