Pasta con Radicchio, Prosciutto e Carciofi
(Pasta with Radicchio, Prosciutto and Artichokes)
2 Cups Radicchio - cut into quarters and then julienne horizontally 1 Cup Prosciutto - chopped into 1" x 1/2" pieces 6 Baby Artichokes - (two large artichokes can be substituted) 1/4 Cup Extra Virgin Olive Oil 1/2 Cup Chicken or vegetable stock 1 Clove Garlic - quartered 1/2 Cup Parsley - Italian flat - chopped coarsely 1/2 Lb. Pasta - Rigatoni, Penne or Farfalle
In a small bowl, prepare a mixture of 1 1/2 cups water to the juice of 1/2 of a lemon. Remove the outer leaves from the artichokes until only the white leaves neat the heart are exposed. Cut the stem off the artichoke and then cut off the top of the artichoke, leaving about 1 1/2 inches above the heart. Cut this in half diagonally and remove the chokes. Slice the cleaned artichoke into julienne strips. Put the strips into the lemon juice bath until ready to use. Saute the artichokes in half of the olive oil for 10 minutes. Add the prosciutto and continue cooking for another 2-3 minutes. Add the radicchio and cook for then add the stock and reduce the liquid volume by half.
Meanwhile cook the pasta in plenty of salted water. When al dente, drain the pasta and add to the pan with the radicchio, prosciutto and artichokes. Turn the heat up and cook for 30 seconds while stirring vigorously. serve with generous portions of shaved parmesan cheese.
Last updated on: 06/03/99 12:51:27 AM