The Blennerhassett Hotel Artichoke Bruschetta



2 (6.5 ounce) jars marinated artichoke hearts, drained
1 (2oz.) piece prosciutto or ham
1 small red onion, chopped
1 (10oz.) pkg. frozen peas, thawed
2 scallions, chopped
1/3 cup rst. red peppers
3 T. fresh mint, chopped
¼ cup shredded Parmesan


Cut artichokes lengthwise into ¼ inch thick slices and cut prosciutto into matchsticks. Cook artichokes and Prosciutto in 3 t oil in a 10 inch skillet over high heat, stirring for about 4 minutes. Add onion, stirring, until softened.
Add peas, scallions, mint, salt and pepper to taste. Spoon over toast points. Drizzle with oil and Parmesan.
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