Farfalle With Artichokes And Prosciutto

• 3/4 pound farfalle
• 12 oz. frozen artichoke hearts
• 3 tbl olive oil
• 2 garlic cloves
• 5-6 oz prosciutto
• pinch of red pepper flakes
• splash of chicken stock or water from the pasta
• grated pecorino romano

1. Cook farfalle according to directions to al dente. Set aside saving some pasta water.
2. Saute the defrosted artichokes with thinly sliced garlic in the olive oil for 4-5 minutes. While artichokes are sauteing, cut the prosciutto into thin slices, then add to the artichoke mixture. Add pinch of pepper flakes. Saute an additional minute. Add the pasta and stir into artichoke mix with enough pasta water or some chicken stock to make moist.
3. Serve topping liberally with pecorino romano

farfalle, frozen artichoke, olive oil, garlic, red pepper, chicken, pecorino romano

Taken from www.epicurious.com/recipes/member/views/farfalle-with-artichokes-and-prosciutto-1209075 (may not work)