Pressure Put-Off

When hosting a holiday feast, the chef responsible for the majority of the dishes can have a tendency to get overwhelmed. I know I always do. No amount of pre-planning, organization and prep work can completely eliminate the pressure. One tip that I always try to follow is to have no fuss appetizers that can be made days ahead so that they only have to be placed out on platters for enjoyment and I can focus on the dishes that will be served at the main meal. This particular appetizer can be made up to 2 days ahead and refrigerated. I also like the fact that this isn't a very filling appetizer and would be the perfect starter before a huge meal.

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.