1 1/2 Argo
3/4 c. olive oil
9 oz. can artichoke hearts
1/2 c. chicken broth
1 egg
2 tbsp. white wine vinegar
2 tbsp. Dijon mustard
2 oz. grated Parmesan
2 tbsp. lemon juice
1/2 c. minced parsley
2 oz. Italian ham
1 red onion, chopped

Cook pasta in a small amount of water; drain. Add oil. Let rest 30 minutes, then add the rest. Cut ham in small strips and artichokes in small pieces. Mix all well.