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4 Whole Artichokes, cooked and center heart cut in quarters
2 Cups Ham, julienned cut or diced
3 Tablespoons Shallots, chopped
2 Teaspoons Garlic, minced
2 Cups Chicken Stock, low sodium, fat free ( or 14oz can)
1 Package Herb-Oz Low Sodium Chicken Bouillon
2 Cups Fettuccini, cooked
3 Tablespoons Parmesan Cheese, grated
1 Tablespoon Green Olives, chopped
1. Prepare artichokes and cook with little or no water for 20 - 30 minutes. Remove outer leaves, reserve to enjoy at another time. Cut hearts into quaters, making sure all parts are soft and edible. Set aside.
2. Prepare fettuccini according to package directions, adding 1 package Herb-ox Low Sodium Chicken Bouillon to the water in place of salt. Break fettuccini in half before cooking. Rinse and set aside.
3. Using your Kitchen Kutter cone #1, shred Parmesan cheese and set aside. Shred the shallots. Pre-heat Familie Skillet on MEDIUM. Saute ham, shallots and minced garlic for about 1-2 minutes over MEDIUM heat. Add chicken stock and bring to a boil. Continue to cook for about 1 minute to develop flavor. Add fettuccini and toss. Add artichokes, placing them on top; cover, reduce heat to low and heat through, about 3 minutes. Lift gently to a serving platter or serve from skillet. Sprinkle with Parmesan cheese and olives. Strain sauce remaining in pan to remove bits of fettuccini. Serve as extra sauce at the table along with a shaker of Parmesan to be added to each individual's taste.
Servings: 4
Yield: 3 ounces ham and 1/2 cup pasta each
Nutrition (per serving): 410.8 calories; 19% calories from fat; 8.6g total fat; 84.9mg cholesterol; 1511.9mg sodium; 957.9mg potassium; 51.0g carbohydrates; 7.9g fiber; 2.9g sugar; 43.2g net carbs; 33.6g protein
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