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Artichoke Fennel Sauce with Prosciutto
- 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
Directions:View on Epicurious
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