Artichoke linguini with prosciutto and spinach

All I can say for this is yum! It's a family favourite and I've made several different variations over the years. Onions, no onions. Sometimes I'll substitute the prosciutto with chicken. Recipe comes from my dad and serves 4. Definitely an easy "trick your friends into thinking this is much harder than it really is" meal!

2 jars (170 ml each) artichokes, or equivalent canned.
1-2 cups of baby spinach
1/2 cup oil-packed sundried tomatoes, drained,
1 Tbsp olive oil
1 white onion, sliced
2 cloves garlic, minced
Prosciutto, about 4-5 slices
linguini (gluten-free)
Romano or parmesan cheese, grated

Drain artichokes and slice. Cut sun-dried tomatoes into thin strips. Heat oil in skillet and saute artichokes, tomatoes, garlic and onion for 3-4 minutes. Add baby spinach and cook until it shrinks. This happens quickly.

Cut prosciutto into strips and quickly saute in a pan.

Cook linguini. Drain and toss into the vegetable mixture. Add prosciutto, mix well and serve with parmesan.