Prosciutto and Marinated Artichoke Involtini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon extra-virgin olive oil |
1/2 cup slivered blanched almonds (2 ounces) |
one 6.5-ounce jar marinated artichoke hearts, drained and patted dry |
1/4 cup cream cheese, softened |
2 tablespoons freshly grated parmesan cheese |
1/2 teaspoon finely grated lemon zest |
salt and freshly ground pepper |
18 thin slices of prosciutto (about 7 ounces) |
Directions:
1. Heat the oil in a small skillet. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool.
2. In a mini food processor, pulse the artichoke hearts with the almonds until finely chopped. Add the cream cheese, Parmesan and lemon zest and process to a paste. Season with salt and pepper.
3. Lay 3 prosciutto slices on a work surface, overlapping them slightly along the sides. Spoon 2 tablespoons of the artichoke filling onto the short end and roll into a tight cylinder. Repeat with the remaining prosciutto and filling. Trim the ends, cut into quarters and serve.
4. Make Ahead: The rolls can be refrigerated for up to 2 days.
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