Prosciutto and Marinated Artichoke Involtini

Name: Prosciutto and Marinated Artichoke Involtini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 59 milliliters cream cheese, softened; 1 teaspoons finely grated lemon zest; 184 grams marinated artichoke hearts, drained and patted dry; 1 teaspoon extra-virgin olive oil; 2 Tbsps freshly grated Parmesan cheese; 198 grams 18 thin slices of prosciutto (about; 24 servings Salt and freshly ground pepper; 57 grams 1/2 cup slivered blanched almonds

Prosciutto and Marinated Artichoke Involtini is a gluten free and primal recipe with 24 servings. One serving contains 68 calories, 2g of protein, and 6g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of olive oil, parmesan cheese, slivered blanched almonds, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as an inexpensive hor d'oeuvre. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oil in a small skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes.

Ingredients you will need

Almonds

Transfer to a plate and let cool.

In a mini food processor, pulse the artichoke hearts with the almonds until finely chopped.

Ingredients you will need

Artichoke Hearts

Almonds

Equipment you will use

Food Processor

Add the cream cheese, Parmesan and lemon zest and process to a paste. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream Cheese

Lemon Zest

Parmesan

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.

Ingredients you will need

Prosciutto