Drain the artichokes and cut in half.
Wash and dry the rocket leaves (if necessary).
Tear the mozzarella into 20 small pieces.
Dress the rocket with the olive oil.
For the involtini, lay the slices of Parma ham on a chopping board.
Place a piece of mozzarella and an artichoke half and a rocket leaf at the top of a piece of ham. Roll carefully to enclose the ingredients.
Repeat until all of the ingredients are used.
«Locally cured ham is becoming more readily available and would be a great alternative to the Parma ham in the recipe.»