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Ingredients
- 25 g (1 oz) butter
- 2 large garlic cloves, finely chopped
- 150 g (5½ oz) marinated artichokes, drained and quartered
- 150 g (5½ oz) sliced leg ham, cut into strips
- 300 ml (10½ fl oz) cream
- 2 teaspoons finely grated lemon zest
- 15 g (½ cup) basil leaves, torn, plus extra, to garnish
- 35 g (⅓ cup) freshly grated Parmesan cheese, plus extra, to serve
Method
1. Melt the butter in a large frying pan over medium heat, then cook the garlic for 1 minute, or until fragrant. Add the artichokes and ham and cook for a further 2 minutes. Stir in the cream and lemon zest, reduce the heat and simmer for 5 minutes, gently breaking up the artichoke with a wooden spoon.
2. Pour the sauce over the hot pasta (which has been returned to its pan), then add the basil and Parmesan and toss. Season, garnish with basil and serve with extra Parmesan.
