Artichoke Ring

• 14 lb prosciutto, thinly sliced
• 2 (10 ounce) packages frozen artichoke hearts, thawed and drained (I pick them over to remove any leathery or spiny leaves)
• 1 12 tablespoons butter
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 4 eggs
• 1 cup heavy cream
• 12 cup parmesan cheese, freshly grated
• 14 teaspoon nutmeg
• salt & freshly ground black pepper
• parsley, chopped finely, as garnish (optional)

1. Preheat oven to 350F.
2. Oil a 4-cup ring mold and line with prosciutto slices crosswise, leaving 2-3 inches of prosciutto hanging over the edge of the mold for enclosing later.
3. Chop artichokes finely by hand or in a food processor.
4. In a skillet melt butter and saute onion and garlic until soft.
5. In a large bowl whisk the eggs lightly and add the cream, cheese, onion-garlic mixture and seasonings.
6. Stir in the chopped artichokes.
7. Pour the mixture carefully into the prosciutto-lined mold and fold over the overhanging prosciutto.
8. Place in a pan of hot water in the oven and bake for 25-30 minutes or until a knife inserted in the center comes out clean.
9. Unmold on a platter, sprinkle the parsley over all, and serve.

frozen artichoke, butter, onion, garlic, eggs, heavy cream, parmesan cheese, nutmeg, salt, parsley

Taken from www.food.com/recipe/artichoke-ring-243978 (may not work)