• 24servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) extra-virgin olive oil

  2. 1/2 cup(s) slivered blanched almonds (2 ounces)

  3. 1 6 1/2-ounce jar marinated artichoke hearts , drained and patted dry

  4. 1/4 cup(s) cream cheese , softened

  5. 2 tablespoon(s) freshly grated Parmesan cheese

  6. 1/2 teaspoon(s) finely grated lemon zest

  7. salt and freshly ground pepper

  8. 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.

  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.


Send feedback