Linguine with Caramelized Artichokes & Prosciutto Recipe – Sunset Magazine

Ingredients

• 1 garlic clove, peeled
• 4 ounces artisan-style bread (crusts removed), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 1/2 tablespoons butter
• 3 cups thinly sliced leeks (see notes)
• 1/4 teaspoon each salt and pepper
• 2 pounds baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see
• About 1 cup fat-skimmed chicken broth
• 2 tablespoons lemon juice
• 1/2 cup dry white wine
• 12 ounces dried linguine pasta
• 2 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips
• 1/4 cup chopped parsley