Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) extra-virgin olive oil 1/2 cup(s) slivered blanched almonds (2 ounces) 1 6 1/2-ounce jar marinated artichoke hearts , drained and patted dry 1/4 cup(s) cream cheese , softened 2 tablespoon(s) freshly grated Parmesan cheese 1/2 teaspoon(s) finely grated lemon zest salt and freshly ground pepper 18 slice(s) (thin) prosciutto (about 7 ounces)

Instructions Jump to Ingredients ↑

  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. 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. 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. Make Ahead: The rolls can be refrigerated for up to 2 days.


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