pasta with artichokes, prosciutto cotto and parsley

pipette ai carciofi, cotto e prezzemolo

TOTAL TIME: 30 minutes

MAKES: 4 to 6

Proscuitto cotto is cooked proscuitto. More delicately flavored than ham, it pairs perfectly with artichokes in this simple pasta dish.

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Ingredients

Freshly squeezed juice from 1 lemon

6 baby artichokes

3 tablespoons extra-virgin olive oil

1 medium shallot, finely chopped

Fine sea salt

1/3 pound thinly sliced prosciutto cotto or ham, roughly chopped

1 cup roughly chopped flat-leaf parsley

1 pound pipette or penne pasta

Instructions

Fill a large bowl halfway with cold water and several ice cubes; add lemon juice.

Peel artichoke stems. Cut off top 1/2 inch of 1 artichoke with a serrated knife.  Bend outer leaves backward until they snap off close to base, then discard several  more layers of leaves in same manner until you reach pale yellow leaves. Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife. Cut artichoke in half lengthwise; thinly slice. Drop slices into acidulated water. Repeat with remaining artichokes.

Drain and pat dry artichokes. In a medium skillet, heat oil over medium-high heat; add shallot and cook until tender, about 2 minutes. Add artichokes and 1/4 teaspoon salt, reduce heat to medium and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat.

Bring a large pot of salted water to a boil. Meanwhile, in the bowl of a food processor, combine prosciutto, parsley and 1/4 teaspoon salt; pulse until very finely chopped.

Cook pasta in the boiling water until al dente; drain and transfer to a large bowl. Add prosciutto and artichoke mixtures; toss to combine. Serve immediately.

March 2013