Artichoke Fennel Sauce with Prosciutto


  • 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


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