- 12 ounces fettuccini noodles
- 1 1/2 pounds baby artichokes
- 3 tablespoons olive oil
- 4 ounces prosciutto, sliced into strips
- 2 teaspoons minced garlic
- 1 tablespoon chopped sage
- 3/4 cup Lindsay® Kalamata olives, sliced
- 1/4 cup lemon juice
- 3 tablespoons chopped parsley
- 1/4 teaspoon red pepper flakes
- salt to taste
- Cook fettuccini noodles according to package directions. Drain and set aside.
- Prepare artichokes by removing (and discarding) tough outer leaves until tender yellow interior leaves are exposed. Cut off the stem and a 1/2-inch of the top. Slice each prepared artichoke into thin wedges and place in a bowl of acidulated water (2 quarts water with the juice of 1 lemon) to set aside.
- Heat oil in a large saute pan over medium-high heat. Drain artichokes well and add to pan. Cook for 2-3 minutes on each side until golden, then stir in Prosciutto, garlic and sage. Cook for 1-2 more minutes, add Lindsay Kalamata olives, lemon juice, parsley and red pepper flakes. Toss with cooked fettuccini. Season with salt if desired.