<http://schema.org/recipeInstructions>
" Into medium bowl, squeeze juice from lemon; add enough water to fill bowl halfway. Cut stems from artichokes and discard. Remove leaves from artichokes until only the choke and heart remain; discard leaves. Cut each artichoke heart in half. Using small sharp knife, cut out fuzzy choke from halves, then cut halves crosswise into 1/8-inch-thick slices. Place artichoke pieces in bowl with lemon-juice mixture as you slice them. Chop onion and prosciutto. In saucepot, prepare fettuccine as label directs, using 2 teaspoons salt in water. Drain fettuccine; return fettuccine to saucepot. Meanwhile, in 10-inch skillet over medium-high heat, in 2 teaspoons hot olive or salad oil, cook prosciutto just until crisp; remove to plate. In same skillet in 2 tablespoons hot olive or salad oil, cook onion 5 minutes. Drain artichoke pieces well; add to skillet and cook about 5 minutes or until they just begin to brown. Add chicken broth; heat to boiling. Reduce heat to low; cover skillet and simmer until artichoke pieces are tender but slightly crisp, 5 to 10 minutes. Into fettuccine in saucepot, stir artichoke mixture, prosciutto, Parmesan cheese, and 1 tablespoon chopped parsley. Spoon fettuccine onto platter; sprinkle with remaining chopped parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5730/fettuccine-artichoke-sauce-2731/>