Prosciutto and Marinated Artichoke Involtini

Prosciutto and Marinated Artichoke Involtini


  •     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)


  1.  Heat the oil in a small skillet. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes.
  2. Transfer to a plate and let cool.
  3. 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.
  4. Season with salt and pepper.
  5. Lay 3 prosciutto slices on a work surface, overlapping them slightly along the sides.
  6. Spoon 2 tablespoons of the artichoke filling onto the short end and roll into a tight cylinder.
  7. Repeat with the remaining prosciutto and filling.
  8. Trim the ends, cut into quarters and serve

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