Photo: Mike Kenneally
Artichoke Fennel Sauce with Prosciutto
9 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
256
Calories
7g
Protein
14g
Fat
32g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small garlic clove
- 1 teaspoon fennel seeds
- 1 (16-ounces) jar marinated artichoke hearts, drained and sliced
- 1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater
- 1 teaspoon grated lemon zest
- 6 tablespoons extra-virgin olive oil
- 1/4 pound thinly sliced prosciutto, coarsely chopped
- 1/2 cup shaved Parmigiano-Reggiano
- Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes