Active Time

　　20 min

　　Total Time

　　30 min

Ingredients

　　1 small garlic clove

　　1 teaspoon fennel seeds

　　1 (16-ounces) jar marinated artichoke hearts, drained and sliced

　　1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater

　　1 teaspoon grated lemon zest

　　6 tablespoons extra-virgin olive oil

　　1/4 pound thinly sliced prosciutto, coarsely chopped

　　1/2 cup shaved Parmigiano-Reggiano

　　Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

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