16 oz. canned quartered artichoke hearts, well drained
12 oz. thinly sliced prosciutto
1/2 cup extra virgin olive oil
1 cup fresh basil leaves
1. Season tomatoes with salt.
2. Divide the tomatoes, Mozzarella, artichokes and prosciutto evenly among 8 plates. Drizzle with olive oil.
3. Garnish each with basil leaves before serving.
Nutritional information per serving: Calories 568; Total Fat 45g; Saturated Fat 19g; Trans Fat 0g; Cholesterol 115mg; Sodium 1531mg; Total Carbohydrate 8g; Dietary Fiber 2g; Total Sugars 4g; Protein 32g