-Some pasta (tagliatelle's fine)
-Olive oil
-Spring onions
-A few cloves of garlic
-A small amount (about 2 slices per person) of Parma ham
-Freshly ground black pepper to taste
-Artichoke (I've used a variety that comes in a glass jar, preserved in parsley oil)
-About 1/2-1 dl of crisp, dry white wine
(okay you do need more but this amount is enough for the recipe

-Fresh parsley & parmeggiano cheese to garnish
(the exact amounts for all of the above are left to your imagination / conscience / taste)

Chop the spring onions, peel & crush the garlic (or chop it into small pieces if you prefer that) and cut the parma ham into small pieces; then add them mixed into a small amount of hot olive oil and gently cook the lot for a few minutes... don't brown them though

Then add the artichoke pieces and the white wine - keep the pan hot enough so the alcohol boils away rather quickly... mind you IF necessary you may add some olive oil at this stage, don't let the mixture go dry...

...you can also add some of the chopped fresh parsley at this stage

Keep the stuff warm while you prepare the pasta - when it's done al dente, just strain it and add the artichoke/spring onion sauce, grind in some black pepper to taste... mix well... and serve (with what remains of the wine - cooking can be a thirst-inducing business)
...et voilà!

Happy New Year 2008!
