ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO

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Artichoke Fennel Sauce with Prosciutto image

Provided by Andrea Albin

Categories     Sauce     No-Cook     Quick & Easy     Artichoke     Fennel     Family Reunion     Prosciutto     Potluck     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 small garlic clove
1 teaspoon fennel seeds
1 (16-ounces) jar marinated artichoke hearts, drained and sliced
1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater
1 teaspoon grated lemon zest
6 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto, coarsely chopped
1/2 cup shaved Parmigiano-Reggiano
Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

Steps:

  • Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
  • Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

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