Artichoke Fennel Sauce With Prosciutto

• 1 small garlic clove
• 1 teaspoon fennel seeds
• 1 (16-ounces) jar marinated artichoke hearts, drained and sliced
• 1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater
• 1 teaspoon grated lemon zest
• 6 tablespoons extra-virgin olive oil
• 1/4 pound thinly sliced prosciutto, coarsely chopped
• 1/2 cup shaved Parmigiano-Reggiano
• Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

1. Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
2. Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

garlic, fennel seeds, hearts, fennel bulb, lemon zest, extravirgin olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/artichoke-fennel-sauce-with-prosciutto-354481 (may not work)