Pre-heat the oven to 200°C. Bring a large saucepan of salted water to the boil and blanch the artichoke hearts for 5-7 minutes until just tender. Remove and dry well. Drizzle with the olive oil and season well. Arrange on a lined baking tray and place the ham strips alongside on the same tray. Bake for 15-20 minutes until both the artichoke hearts and the ham are golden brown at the edges. Meanwhile, whisk together the yogurt mint and seasoning to make the dressing. Cover and chill until ready to serve. Remove the ham and artichokes when ready and arrange a couple of artichoke hearts on a serving plate. Sit the strips of ham skewered vertically into the hearts and garnish with a few sprigs of rosemary. Serve with the yogurt dressing on the plate.
