Home
Shut Up and Mangia
Mia Cucina Pazzo
Contest 2010
The Italian Grocer
Italian Heritage
What's New
Your Italian Recipes
Restaurant Reviews
Your Reviews
Appetizer Recipes
Soup Recipes
Salad Recipes
Bread Recipes
Vegetable Recipes
Pasta Recipes
Poultry Recipes
Beef Recipes
Pork Recipes
Veal Recipes
Lamb recipes
Seafood Recipes
Pizza Recipes
Cooking for Kids
Italian Cheese
Italian Wines
Dessert Recipes
Coffee and Espresso
Italian Dinner Music
Food Glossary
About the Cook
Sitemap
Contact Us
Privacy Policy
Disclaimer

[?] Subscribe To This Site

XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines

Fettuccine with Artichokes and Prosciutto

Buy at Art.com
Buy From Art.com

DELICIOUS PASTA

Fettuccine with Artichokes and Prosciutto combined with a few shallots, a little garlic, some butter and chicken broth is all you’ll need to make this delicious recipe. The combination of the artichokes and prosciutto give this this a distinct Italian flavor.


Baby artichokes are great to use because with a little trimming you can eat the whole thing. As usual I prefer fresh ingredients for all my recipes but if your in a hurry you can use jar artichokes hearts packed in water.

The Prosciutto di Parma that I use for this recipe is expensive but you couldn’t ask for a better tasting cured Italian ham to use in this Fettuccine with Artichokes and Prosciutto recipe. This ham takes nine to eighteen months to process, depending on the size of the ham. This salty delicious ham is of excellent with cantaloupe, asparagus, salads, pizza and in sauces.

INGREDIENTS

  • 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

    PREPARATION

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

    Serve with parmesan cheese. Serves 4 people.


    Don't forget to click on the logo below and subscribe to my
    NEW NEWSLETTER

    logo

    That's a discovery! That's Italian! That's
    Great Chicago Italian Recipes.com


    Leave Fettuccine with Artichokes and Return to Home Sweet Home

    Google



    footer for fettuccine with artichokes page

    		•