Ingredients
1 pound of fettuccine
8 slices of prosciutto, chopped
3 shallots, chopped
2 cloves of garlic, chopped
2 pounds cooked baby artichokes or 2 large jar of artichoke hearts in water.
2 Tbls of extra-virgin olive oil
3 Tbls of butter
1 cup of chicken broth
1 tsp of fresh ground pepper
1/4 cup of parmesan cheese
1/4 cup of lemon juice
Preparation
Trim the artichokes, cut in half and place in boiling water with lemon juice until tender. Drain the artichokes and set aside. In a large pan sauté the prosciutto, shallots and garlic in the olive oil and butter for 4 minutes. Add the chicken broth and artichokes and bring to a boil, reduce and simmer for 5 more minutes. In 6 quarts of boiling salted water cook the fettuccine until al dente. Drain the pasta and toss into the artichoke and prosciutto mixture.
Serve with Parmesan cheese. Serves 4 people.
