Looking for a substantial snack to feed people when they drop in over the festive season? We love this recipe from @zonfrillo using our Grissini, pickled radicchio and an artichoke, almond &lemon sauce. Ingredients 1 head of radicchio 2 lemons, zest and juice 230g jar Always Fresh Artichoke Hearts, don’t drain 50g blanched almonds 4 prosciutto slices Always Fresh Rosemary and Sea Salt Grissini Extra Virgin Olive Oil Salt & pepper 1.The first thing you need to do is get your radicchio pickled. Grab your radicchio and cut off the end so the leaves fall away easier. Rinse with water, pat dry, & put on a plate. Drizzle juice of 1 lemon over the top & season heavily with S&P. Roll them around thoroughly and set aside on your bench so they can start to pickle. 2.To make the sauce, add the whole jar of Artichoke Hearts into a jug, add the almonds, zest & juice of one lemon, S&P & about 20g of olive oil. Use your stick blender to blitz this for close to a minute so it reaches a thick, silky consistency. Put into a piping bag & set aside 3. Time to wrap your grissini! Grab your radicchio & scrunch into a ball & wring out all the liquid really hard. Having them all crumpled up is a good thing, don’t try to keep their shape. Now lay the prosciutto onto a board and place 2 pieces of radicchio onto each slice of prosciutto. Watch the video for how I did it! 4.Grab your piping bag & generously add a squiggle of the artichoke sauce across the whole surface of the prosciutto. This is the ‘glue’ when wrapping the grissini so go right to the edges. 5.Place one Grissini across the prosciutto, add more sauce to the top side of the grissini & place another grissini on top. You should then proceed to roll the prosciutto around the grissini diagonally. Find Always Fresh products at your local Coles & Woolies.