Tender baby artichokes dot this lightly
sauced pasta enhanced with smoked ham and Parmesan cheese.
Fettuccine
with Artichokes and Ham
- 1/2 cup julienned smoked
ham
1 tablespoon chopped shallot
1/2 teaspoon chopped garlic
2 tablespoons butter
1/2 cup chicken broth
2 cups cooked fettuccine
3/4 cup cooked baby artichokes, halved
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped black olives
1 tablespoon chopped green olives
- Sauté ham, shallot
and garlic in butter. Add chicken broth and bring to a boil.
Add fettuccine and toss. Add artichokes; heat through. Sprinkle
with Parmesan cheese and olives and serve immediately.
Makes 16 servings.
Recipe courtesy of California Artichoke Advisory
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