Spaghetti with baby artichokes and crispy Parma ham

Name: Spaghetti with baby artichokes and crispy Parma ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8–10 small artichokes (about 125 g each); 2 Lemons; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 250 g) Courgette; 2 Garlic cloves; 1 small red chili pepper; 6-8 Stem(s) Thyme; 400 g Spaghetti; 50 g Parma ham; 4 TABLESPOONS Olive oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8–10 small artichokes (about 125 g each)
2 Lemons
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 250 g) Courgette
2 Garlic cloves
1 small red chili pepper
6-8 Stem(s) Thyme
400 g Spaghetti
50 g Parma ham
4 TABLESPOONS Olive oil

Directions

1
Wash the artichokes. Cut off the stems and outer leaves at the flower heads all around. If necessary, pluck off all hard bracts. Cut off the tips of the leaves straight.
2
Halve the lemons, cut off 1 slice and rub the cut surfaces of the artichokes with it. Squeeze the rest of the lemons. Bring approx. 2 l water, 2 tsp salt and 2 tbsp lemon juice to the boil.
3
Cover the artichokes and cook for 4-5 minutes. Then drain and allow to cool. Clean, wash and slice the zucchini. Quarter the artichokes lengthwise.
4
Bring 3-4 l salted water to the boil. Peel garlic. Clean the chilli, cut lengthwise, remove seeds. Wash the chilli and thyme and chop everything. Cook the noodles in boiling water for about 8 minutes.
5
Pluck the ham into pieces and fry until crisp in 2 tablespoons of hot oil, remove. Fry the zucchini and artichokes in the cooking fat for 6-8 minutes. Fry garlic, chilli and thyme briefly.
6
Season vegetables with salt, pepper and 2-3 tablespoons lemon juice. Stir in 2 tablespoons of oil and ham. Drain the pasta and pour it back into the pot. Fold in vegetable mixture.