Fettuccine with Artichokes and Prosciutto

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.
• 3/4 cup green pitted olives
• 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

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 sauté the prosciutto, shallots and garlic in the olive oil and butter for 4 minutes.
4. Add the chicken broth and artichokes, olives 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.Serve with Parmesan cheese.
7.  Serves 4 people.