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

Description

View Full Recipe