California Artichoke Advisory Board

Baby Artichokes, Ham, & Fettuccini

  • 1 cup smoked ham, julienned
  • 2 tbsp shallot, chopped
  • 1 tsp garlic, chopped
  • 3 tbsp butter
  • 1 cup chicken stock
  • 4 cups hot cooked fettuccini
  • 1½ cup cooked baby artichokes, halved or quartered depending upon size*
  • ¼ cup grated Parmesan cheese, or to taste
  • 2 tbsp EACH chopped ripe and green olives

  1. Saute ham, shallot and garlic in butter.
  2. Add chicken stock and bring to a boil.
  3. Add fettuccini and toss.
  4. Add artichokes; heat through. Sprinkle with Parmesan cheese and olives.
  5. *For preparation of baby artichokes see the directions and photos under Basic Preparation. You will need about 2 pounds of chokes, approximately 20-24 artichokes.
  6. After trimming to hearts, cook in boiling water, flavored with lemon juice & garlic until just tender. Let the chokes cool; cut in half or quarters.

Courtesy California Artichoke Advisory Board