1 garlic clove, peeled

4 ounces artisan-style bread (crusts removed), cut into 1-inch cubes

2 T. olive oil

1 1/2 T. butter

3 C. thinly sliced leeks

1/4 tsp. each salt and pepper

2 pounds baby artichokes, rinsed, trimmed, and quartered

About 1 C. fat-skimmed chicken broth

2 T. lemon juice

1/2 C. dry white wine

12 ounces dried linguine pasta

2 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips

1/4 C. chopped parsley

 

In a blender, whirl garlic clove until minced. Add half the bread cubes and pulse until coarse crumbs form. Pour onto a plate; repeat with remaining bread cubes. Pour 1/2 T. oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add crumbs; stir often, lowering heat if crumbs threaten to scorch, until crisp and golden, 10 to 15 minutes. Set aside. Put butter and remaining 1 1/2 T. oil in a 10- to 12-inch frying pan (with sides at least 2 inches tall) over medium-low heat. When butter is melted, add leeks, salt, and pepper, and stir occasionally until leeks are very limp and starting to brown, 10 to 15 minutes. Add artichokes, 3/4 C. chicken broth, and the lemon juice; increase heat to medium and bring to a simmer. Cover; cook until artichokes are tender when pierced, about 10 minutes. Uncover and cook until liquid is evaporated and mixture begins to brown, 5 to 10 minutes longer. Stir in wine, scraping bottom of the pan to release browned bits. Cook until liquid is almost evaporated, about 1 minute. Stir in 1/4 C. broth; if mixture appears too dry, add a little more broth. Meanwhile, in a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add linguine and cook, stirring until tender to bite, 9 to 12 minutes. Drain and stir into artichoke mixture along with prosciutto, parsley, and bread crumbs.