Skip to main content
Epicurious
Gourmet

Artichoke Fennel Sauce with Prosciutto

By Andrea Albin

3.8

(4)

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 to 6 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

TagsSaucePastaItalianEuropeanFennelRoot VegetableVegetableProsciuttoHamMeatArtichokeMainDinnerNut FreeMake AheadSpringGourmet
Read More
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.