Fettuccine with Artichokes and Prosciutto


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.


  • 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


  • 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.

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