Prosciutto and Marinated Artichoke Involtini

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.
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