Wednesday July 29
If you have a big jar of artichoke hearts from Costco, and some leftover prosciutto (which we surprisingly often do), here's a quick pasta. Originally we were going to do this Artichoke-Fennel-Sauce-with-Prosciutto, which sounded nice: a raw, grated vedge sauce, but when we put the farmers' market fennel bulbs, which were the Florentine type that Barbara grew last year, through the grater, they came out looking and tasting like mohair.
So we put together everything else (except the fennel seeds) as the recipe directs, and it was great.
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