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Epicurious
Gourmet

Artichoke Fennel Sauce with Prosciutto

By Andrea Albin

3.8

(4)

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 to 6 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

TagsSaucePastaItalianEuropeanFennelRoot VegetableVegetableProsciuttoHamMeatArtichokeMainDinnerNut FreeMake AheadSpringGourmet
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