Prosciutto and Marinated Artichoke Involtini

Ingredients

• 0.3 cup cream cheese softened
• 0.5 teaspoon lemon zest finely grated
• 6.5 ounce marinated artichoke hearts dry drained
• 1 teaspoon olive oil extra-virgin
• 2 tablespoons parmesan cheese freshly grated
• 7 ounces pancetta thin
• 24 servings salt and pepper freshly ground
• 2 ounces slivered blanched almonds 

Equipment

• food processor
• frying pan

Directions

1. Heat the oil in a small skillet.
2. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes.
3. Transfer to a plate and let cool.
4. In a mini food processor, pulse the artichoke hearts with the almonds until finely chopped.
5. Add the cream cheese, Parmesan and lemon zest and process to a paste. Season with salt and pepper.
6. 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.
7. Make Ahead: The rolls can be refrigerated for up to 2 days.