Categories: Pasta, Vegetables 
      Yield: 4 servings 
  
           -Waldine Van Geffen VGHC42A 
      4 lg Artichokes 
    1/4 c  Lemon juice 
      1 qt Water 
      3 tb Butter; divided 
      6 oz Prosciutto; thin julienne 
           -strips 
      3    Shallots; minced 
      1    Sweet red pepper; chopped 
      2 lg Cloves garlic; minced 
    1/2 c  Dry white wine 
      1 c  Heavy whipping cream 
    1/2 c  Prepared pesto 
           Salt and pepper to taste 
      1 lb Fresh fettuccine; cook al 
           -dente, drain 
    1/4 c  Toasted pine nuts 
    1/2 c  Parmesan; grated 
  
  Bend back outer green petals until they sanp off easily near the base. 
  Continue to snap off and discard petals until central core of pale 
  green petals is reached. Trim outer dark green layer from base. Using 
  stainless steel knife to minimize discoloration, cut of top 1/3 of 
  petals; discard. Cut stem level with base. Halve each artichoke and 
  slice each half into fourths, removing the hairy choke with a small 
  knife. Place in mixture of lemon juice and water while working on 
  remaining artichokes to retard discoloration. Melt 2 tb butter in 
  large skillet; saute artichokes, add 2 tb water,, cover and simmer 
  for 5 to 10 minutes or until tender. Melt remaining butter in large, 
  heavy saucepan; saute prosciutto, shallots, pepper and garlic for 5 
  minutes or until pepper is tender. Add wine and boil for about 3 
  minutes or until reduced by half. Mix in cream and pesto. Cook for 
  about 5 minutes or until sauce thickens. Salt and pepper to taste. 
  Keep sauce warm. 
   
  Place pasta in large serving bowl and top with cooked artichokes. Pour 
  sauce over top. Add Parmesan and toasted pine nuts. Toss to mix well. 
  Serve immediately. Source: Times-Picayune (wrv)