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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

1. 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 Board

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