My F&W
quick save (...)

Prosciutto and Marinated Artichoke Involtini

  • ACTIVE: 30 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: Makes 2 dozen rolls
  • FAST
  • MAKE-AHEAD
  1. 1 teaspoon extra-virgin olive oil
  2. 1/2 cup slivered blanched almonds (2 ounces)
  3. One 6.5-ounce jar marinated artichoke hearts, drained and patted dry
  4. 1/4 cup cream cheese, softened
  5. 2 tablespoons freshly grated Parmesan cheese
  6. 1/2 teaspoon finely grated lemon zest
  7. Salt and freshly ground pepper
  8. 18 thin slices of prosciutto (about 7 ounces)
  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.
Make Ahead The rolls can be refrigerated for up to 2 days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.