These were first introduced to us while I worked for Carr Valley Cheese. We have started to use different cheese than the original recipe, but they always turn out good.
4 slices prosciutto
12 artichoke heart quarters (from a jar)
3 oz – 4oz white cheddar
Cut the prosciutto into thirds. Slice cheese into larger chunks the length of the artichoke. Wrap an artichoke and piece of cheese in each third of prosciutto making 12 Rodillos. Bake at 400oF for 5 minutes.