Linguine with Caramelized Artichokes and Prosciutto

Name: Linguine with Caramelized Artichokes and Prosciutto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see; 113 grams artisan-style bread (crusts removed), cut into 1-inch cubes; 2 Tbsps butter; 118 milliliters dry white wine; 237 milliliters About fat-skimmed chicken broth; 1 garlic clove, peeled; 710 milliliters thinly sliced leeks (see notes); 2 Tbsps lemon juice; 2 Tbsps olive oil; 59 milliliters chopped parsley; 340 grams dried linguine pasta; 57 grams thinly sliced prosciutto, cut into 1/2-inch-wide strips; 0 teaspoons each salt and pepper

Linguine with Caramelized Artichokes and Prosciutto might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 724 calories, 26g of protein, and 19g of fat each. Head to the store and pick up baby artichokes, salt and pepper, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a blender, whirl garlic clove until minced.

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Whole Garlic Cloves

Equipment you will use

Blender

Add half the bread cubes and pulse until coarse crumbs form.

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Bread Cubes

Pour onto a plate; repeat with remaining bread cubes.

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Bread Cubes

Pour 1/2 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add crumbs; stir often, lowering heat if crumbs threaten to scorch, until crisp and golden, 10 to 15 minutes. Set aside.

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Cooking Oil

Equipment you will use

Frying Pan

Put butter and remaining 1 1/2 tablespoons oil in a 10- to 12-inch frying pan (with sides at least 2 inches tall) over medium-low heat. When butter is melted, add leeks, salt, and pepper, and stir occasionally until leeks are very limp and starting to brown, 10 to 15 minutes.

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Butter

Pepper

Leek

Salt

Cooking Oil

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Frying Pan

Add artichokes, 3/4 cup chicken broth, and the lemon juice; increase heat to medium and bring to a simmer. Cover; cook until artichokes are tender when pierced, about 10 minutes. Uncover and cook until liquid is evaporated and mixture begins to brown, 5 to 10 minutes longer.

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Chicken Broth

Lemon Juice

Artichoke

Stir in wine, scraping bottom of the pan to release browned bits. Cook until liquid is almost evaporated, about 1 minute. Stir in 1/4 cup broth; if mixture appears too dry, add a little more broth.

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Broth

Wine

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Frying Pan

Meanwhile, in a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil.

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Water

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Frying Pan

Add linguine and cook, stirring until tender to bite, 9 to 12 minutes.

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Linguine

Drain and stir into artichoke mixture along with prosciutto, parsley, and bread crumbs.

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Breadcrumbs

Prosciutto

Artichoke

Parsley

Cut off the stem at the base of the artichoke, using a sharp knife.

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Artichoke

Base

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Knife

Peel back and snap off the leaves all around the base of the artichoke until you reach the tender layer of leaves that are yellow at the bottom and green at the top.

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Artichoke

Base

Cut off the top third of the remaining leaves (the green part). With a sharp paring knife, trim off all of the remaining green, fibrous material from around the base of the artichoke.

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Artichoke

Base

Equipment you will use

Knife