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Tuesday, August 10, 2010

Ham and Artichoke Heart Pasta Sauce

Back in the early 80's, I was living in Fort Wayne, IN.  Working three jobs to make ends meet.  Didn't have much if any time to cook.  So, a couple of times a year, I'd go to the grocery and stock up, then cook for a day.  I'd literally fill the freezer with pasta sauces, soups, casseroles.  Pretty much anything that was easy to heat up for a quick dinner.  This pasta sauce was one of my staples.  Actually, it still is.  It's super easy to put together in just a few minutes.  It tastes fabulous.  It's wonderful reheated the next day for lunch.  And, it freezes well.  I'm not sure what more one can ask of a dish.  Over the years I've switched out the butter for olive oil and have seriously reduced the total amount of fat, but haven't made any other major changes.  I hope you like it as well as I do!

Ham and Artichoke Heart Pasta Sauce


4 T olive oil
1 clove garlic, very finely minced
1 T flour
2 t lemon juice
1 t paprika
1 oz can artichoke hearts, chopped (reserve the juice)
1 oz package Plumrose ham, chopped
chicken broth, add to the artichoke heart juice to make one cup
6 oz fettucine or linguine noodles
1/2 c finely shredded romano


Cook the garlic in the olive oil for about a minute.  Add the flour and cook for 3 minutes. 

Slowly add the broth/juice and stir until slightly thickened.  The mixture will coat the back of a spoon.  Add the lemon juice, paprika, artichoke hearts and ham and heat through.  Serve over cooked pasta.  Sprinkle with romano cheese. 


Gitte said...

Artichoke and Ham Pasta, you've got my attention.

Cajun Chef Ryan said...

I could eat a big ole bowl of this pasta dish now!

Fork in hand!

Bon appetit!

Sweet Tooth Lulu said...

This recipe looks fantastic! I will be trying it the first chance I get. Thanks for the inspiration!

Ed (Weekend Food Projects) said...


Angie's Recipes said...

I have not tried pasta with artichoke! The sauce sounds truly tempting!

The Mom Chef said...

If it's pasta it's already a winner; add artichoke hearts and I'm sold! This looks wonderful. Thanks for the recipe.