Baby Artichokes, Ham and Fettuccini

Ingredients:

1 cup smoked ham, julienned
2 tablespoons shallot, chopped
1 teaspoon garlic, chopped
3 tablespoons butter
1 cup chicken stock
4 cups hot cooked fettuccini
1 1/2 cups cooked baby artichokes, halved or quartered depending upon size (see below)
1/4 cup grated Parmesan cheese, or to taste
2 tablespoons each chopped ripe and green olives

Preparation:

Sauté ham, shallot and garlic in butter. Add chicken stock and bring to a boil. Add fettuccini and toss. Add artichokes, heat through. Sprinkle with Parmesan cheese and olives.

Note: You will need about 2 pounds of chokes, approximately 20 to 24 artichokes. After trimming to hearts, cook in boiling water, flavored with lemon juice and garlic until just tender. Let the chokes cool; cut in half or quarters.

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(Completely Edible) Baby Artichokes

While the tiniest of artichokes can be steamed whole and eaten like the larger sizes, the versatility of the "babies" shines when they are prepped to be completely edible.





14. Bend back outer petals, snapping them off at the base.

15. Continue snapping off petals until the leaves are half green (at the top) and half yellow.

16. Using a stainless steel knife, to minimize discoloration, cut the top cone of the leaves at the point where the yellow meets the green. (Green is fibrous.)

17. Cut the stem level with the base and trim any remaining green from the base of the artichoke. (Just like peeling the skin from an apple.)

18. Plunge into acidified water.

19. Steam whole, for stir-fry or sauté, cut in half or quarter horizontally. If there are purple or pink leaves, cut them out. (Those leaves will be tough.) If the interior is white, the entire artichoke is edible. Place in acidulated water to minimize browning while prepping.