LibreRecipes

Artichoke Fennel Sauce with Prosciutto

Rating

Calories

368.0

Protein

18.0

Sodium

1104.0

Fat

27.0

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

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.