Fettuccine with Artichokes and Prosciutto

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.
  • 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 



  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.


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