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