This is an unbelievably simple week night dinner that tastes like you are eating at a five star Italian Restaurant. Sometimes it pays to have a Sicilian in the family.
We tend to have most of these ingredients in the house most of the time. Pickled artichokes are something we always keep on hand. Not only are they delicious, they are very versatile. They can be used in so many different things, from dip to main dishes.
Here they star with the prosciutto to create an amazing dinner.
Artichoke and Prosciutto Pasta
1 cup olive oil
4 cloves garlic put through garlic press
1/2 cup dry white wine
1 cup slice mushrooms
1/2 cup sliced black olives
6 pickled artichoke hearts, rinsed and roughly chopped
6 slices Parma prosciutto
Several turns freshly ground black pepper
Grated Locatelli Romano cheese
1 lb. linguini cooked as per package instructions
On cookie sheet, lay out slices of prosciutto and bake at 350º until crispy.
Heat olive oil in large skillet.
Add in garlic and sauté
Add in mushrooms, olives, and artichokes allow the mixture to sauté for several minutes,
Pour over cooked pasta and top with crumbled prosciutto and sprinkle with cheese.
