Main Linguine With Artichoke Hearts Prosciutto Recipes

SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
• Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
• Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

MAIN - LINGUINE WITH ARTICHOKE HEARTS & PROSCIUTTO

Steps:

• Cook linguine, drain and return to the pot. Meanwhile, in a large skillet, heat oil and cook prosciutto 2 minutes until brown. Add artichoke hearts and cook 2 more minutes. Add rotel, wine, basil, oregano and garlic and bring to a boil, then simmer 5 minutes. Pour sauce in the linguine pot and toss. Add 1/2 the cheese and toss. Top with the other 1/2 of cheese and pepper.

ARTICHOKE LINGUINE

Steps:

• Boil pasta according to directions.
• In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
• Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
• Blend in the artichokes and the 2 tbsp of parmesan cheese.
• Cover and simmer over low heat for about 8 minutes.
• Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
• Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
• Serve immediately. (It still tastes good as leftovers too.).

LINGUINI WITH ARTICHOKE SAUCE

Steps:

• Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens.
• Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
• Cook over low heat until flavors blend, about 5 minutes.
• Add capers and parsley.
• Toss linguini with pasta sauce, and sprinkle with sliced black olives.