Fettuccine With Artichokes And Prosciutto

• 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

1. Trim the artichokes, cut in half and place in boiling water with lemon juice until tender.
2. Drain the artichokes and set aside.
3. In a large pan saute the prosciutto, shallots and garlic in the olive oil and butter for 4 minutes.
4. Add the chicken broth and artichokes and bring to a boil, reduce and simmer for 5 more minutes.
5. In 6 quarts of boiling salted water cook the fettuccine until al dente.
6. Drain the pasta and toss into the artichoke and prosciutto mixture.
7. Serve with Parmesan cheese. Serves 4 people.

garlic, artichokes, extravirgin olive oil, parmesan cheese, lemon juice

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-artichokes-and-prosciutto-52921611 (may not work)