Prosciutto-Wrapped, Ricotta-Stuffed Artichoke Hearts
Modified and reprinted with permission from Eat Happy Italian by Anna Vocino, BenBella Books, 2024. Photographs by Anna Vocino. This recipe is from Anna Vocino’s latest book, Eat Happy Italian, which is not entirely keto but contains several great keto recipes. This recipe turns simple prosciutto, canned artichokes, and ricotta cheese into creamy-stuffed appetizers with a surprise almond crunch. It’s also very quick and easy to assemble and cook, making it an ideal snack or elegant appetizer.
Ingredients List
- 8 oz Artichoke hearts in water drained
- 1 cup Full-fat ricotta cheese
- 20 Marcona almonds
- 4 oz Prosciutto slices cut lengthwise into 1-inch strips
- Olive oil for drizzling
- Balsamic vinegar for drizzling
Instructions
- Trim and discard the rough ends of the artichoke hearts. Slice the artichoke hearts in half lengthwise. Place them cut side down on a paper towel, press them lightly to remove excess water, then turn them cut side up.
- Spoon a small dollop of ricotta cheese on each artichoke half, add a Marcona almond in the middle, then wrap a strip of prosciutto around it. If needed, hold everything together with a toothpick.
- Heat a large nonstick sauté pan over medium-high heat. Cook the wrapped bites on all sides until the prosciutto is crispy, 2 to 3 minutes total.
- Transfer the bites to a serving platter and let them cool to room temperature. Drizzle with olive oil and balsamic vinegar and serve.
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Credits
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