Pasta with Artichokes, Prosciutto, and Peas

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This pasta reminds me of springtime in Italy. Oh, those little sweet peas! If you can’t wait for peas or can’t find any really good ones, use asparagus. If available, you can even add both.


  • 2 large artichokes
  • 1 lemon, halved, for juice
  • ¼ cup plus 6 tablespo



Break off all the large outer leaves from the artichokes. Pare the outside to expose the heart. Using a sharp spoon, remove the fuzzy chokes. Cut the artichokes into ¼-inch slices and drop them in water acidulated with 2