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

Ingredients:

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


Directions:

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.