Spring pasta with a creamy artichoke sauce and fresh peas
In medium sized glass bowl add cold water and juice of one lemon. As you finish cleaning artichokes place them in lemon water to prevent browning.
In large saute pan add 1 teaspoon olive olive oil and prosciutto. Cook over medium heat until lighty crispy. Aprox. 5 minutes. Remove from pan onto paper towel lined plate.
In same pan add remaining 1 teaspoon of olive oil. Cook garlic, shallot, tarragon and drained artichoke hearts over medium heat for 3-4 minutes. Carefully add white wine to pan and decrease heat to medium low. Cook for 10 minutes or until artichokes can be pierced with a knife. Add heavy cream and salt to pan stirring to combine. Transfer contents to a blender and process until smooth. Strain sauce back into sauce pan and decrease heat to low.
Bring large sized sauce pan full of salted water to a boil. Add peas and carrots cooking for 2 minutes. Remove from water with a slotted spoon and add to ice water bath to stop cooking. Drain and set aside.
Return water to a boil and cook pasta according to package instructions. Reserve 1/4 cup of pasta water and drain the rest. Add pasta, peas, carrots, and reserved pasta water to saucepan with artichoke sauce. Toss to lightly coat and cook for 1-2 minutes to heat through. Remove from heat top with fresh chives and proscuitto. Serve immediately.
You may use jarred artichoke hearts just don't use the marinated versions
You must strain the sauce after blending or you will not enjoy the texture
Take care when blending hot liquids you can easily get burned. Make sure to cover the top with a dishtowel when processing.