Steps:
- Trim the artichokes, cut in half and place in boiling water with lemon juice until tender. Drain the artichokes and set aside. In a large pan sauté the prosciutto, shallots and garlic in the olive oil and butter for 4 minutes. Add the chicken broth and artichokes and bring to a boil, reduce and simmer for 5 more minutes. In 6 quarts of boiling salted water cook the fettuccine until al dente. Drain the pasta and toss into the artichoke and prosciutto mixture. Serve with Parmesan cheese. Serves 4 people.
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