ARTICHOKE YUMMIES

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• 1 (14-ounce) can artichoke hearts
• 1/8 teaspoon garlic powder
• 1/2 cup low-calorie Italian salad dressing
• 6 slices boiled ham
  

Drain artichoke hearts; cut in half. Mix together garlic powder and salad dressing. Add artichokes. Marinate several hours; drain. Cut ham into 1x4 inch strips. Wrap one strip around each artichoke half. Secure with toothpick. Bake at 300 degrees, 10 minutes. Makes 24. 20 calories per appetizer
Trim & Thin 4-Ingredient Cookbook by Shirley Atwater-McClay and Marilyn Miech. 1988