Farfalle with Artichokes, Potatoes
and Prosciutto


 

Makes 4 servings

• 4 large artichokes ( or one 9-ounce thawed frozen artichoke hearts, or one 15-ounce can artichoke bottoms, drained and quartered)
• 1 tablespoon freshly squeezed lemon juice (for fresh artichokes)
• 1/4 cup extra virgin olive oil
• 1 cup thinly sliced onions (about 1 medium size onion)
• 1 cup julienned prosciutto, pancetta, or bacon (about 3 ounces)
• 2 tablespoons chopped fresh parsley leaves
• 2 medium-size all-purpose potatoes, peeled, halved, and sliced 1/4-inch thick (about 2 cups)
• kosher salt and freshly ground black pepper
• 2 cups chicken broth or water
• 1 pound farfalle pasta (dry)
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon extra virgin olive oil

1. If using fresh artichokes, peel off and discard the hard outer leaves. Cut off the top of each artichoke at the point where the leaves become almost white. Discard the top. Cut the remaining artichoke into 1/8-inch-thick wedges. Remove any fine hairs (choke) from each wedge. Place the trimmed artichoke pieces in a bowl of cold water along with the lemon juice. Set aside.

2. Warm the olive oil in a large skillet or large-size saucepan set over medium heat. Add the onions, cover, and cook until limp, 5 to 8 minutes. Stir in the prosciutto and cook to soften, about 1 minutes. Stir in the parsley and potatoes. Drain the fresh artichokes, pat dry, and stir them into the pan. Season with salt and pepper. Cover and cook to allow the flavors to combine, about 2 minutes. Add the broth or water and simmer slowly, with the lid on, until the potatoes and artichokes are tender, 5 to 10 minutes. Remove the lid and continue cooking until the liquid has been reduced by three fourths, about 10 minutes. (if you are using frozen or canned artichokes, add them at this point, allowing them to warm through while the sauce reduces.)

3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, following the package instructions, until al dente. Drain, and stir the pasta into the vegetable mixture. Gently stir the pasta and the sauce over low heat to coat and thicken slightly. Add the Parmesan and adjust the seasoning with salt and pepper. Distribute among plates or plates or pasta bowls, drizzle with the extra virgin olive oil, and serve.