Artichoke Fennel Sauce With Prosciutto
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 small
Garlic (clove)1 tsp
Fennel Seed1 large
Fennel (bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater)1 tsp
Lemon Zest (grated)6 tbsps
Extra-Virgin Olive OilDirections:
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
2
Toss hot spaghetti with artichoke sauce
3
Thin with some of cooking water
4
Serve topped with prosciutto and cheese
5
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
6
Toss hot spaghetti with artichoke sauce
7
Thin with some of cooking water
8
Serve topped with prosciutto and cheese