Ingredients
1 tsp. extra-virgin olive oil
1/2 c. slivered blanched almonds (2 ounces)
1 6.5-ounce jar marinated artichoke hearts
1/4 c. cream cheese
2 tbsp. freshly grated Parmesan cheese
1/2 tsp. finely grated lemon zest
Salt and freshly ground pepper
18 slice (thin) prosciutto (about 7 ounces)
Preparation
Step 1Heat 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.Step 2In 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.Step 3Lay 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.Step 4Make Ahead: The rolls can be refrigerated for up to 2 days.
