Prosciutto and Marinated Artichoke Involtini
Adapted from Food and Wine October 2003
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1/4 cup chopped blanched almonds
- One 6.5-ounce jar marinated artichoke hearts, drained and patted dry
- 1/4 cup 1/3 less-fat 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)
Preparation
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.
8 comments:
Yum.. these look delicious! I love prosciutto... one of my favorites.
what a fun appetizer! these look delicious!
Oh that looks great. What a terrific appetizer and different too!
I always 'want' to do thinks I can make ahead of time... but it never works out that way for me!
Those look great! I'll have to remember them!
I am totally with you on the importance of having make ahead appetizers when you are hosting. These look great. I'm happy to have a new one in my rotation!
I do the same thing! Anything that I can make ahead...and I love that appetizers keep my guests happy while I hustle 'round the kitchen. These look wonderful!
All those ingredients sound DELICIOUS! :)
Prosciutto, my favorite ingredient. Been looking for appetizer ideas.
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