Linguine With Caramelized Artichokes And Prosciutto

By Sunset
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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

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