Prosciutto & Marinated Artichoke Involtini

By shauna

*Involtino is italian for stuffed rolls.

Ingredients

• 1 tsp. Extra-Virgin Olive Oil
• 1/2 C. Slivered Blanched Almonds
• 1 6.5 oz. Jar Marinated Artichoke Hearts, drained & patted dry
• 1/4 C. Cream Cheese, softened
• 2 Tbsp. Freshly Grated Parmesan Cheese
• 1/2 tsp. Finely Grated Lemon Zest
• Salt & Freshly Ground Black Pepper

Details

Servings 24

Preparation

Step 1

Heat oil in a sm. skillet. Add the almonds & cook over moderate heat, stirring till golden, about 5 min. Transfer to a plate & let cool. In a food processor, pulse the artichoke hearts with the almonds till finely chopped. Add the cream cheese, parmesan & lemon zest & process to a paste. Season with salt & pepper. Lay 3 prosciutto slices on a work surface, overlapping them slightly along the sides. Spoon 2 Tbsp. of the artichoke filling onto the short end & roll into a tight cylinder. Repeat with the remaining prosciutto & filling. Trim the ends, cut into quarters & serve.