10 c. water
1 (9 oz.) pkg. frozen artichoke heart halves & quarters
1 tbsp. olive oil
6 oz. breakfast ham
8 cherry tomatoes, halved
1/4 c. green onions, sliced
1/3 c. black olives, sliced
1 (4 oz.) pkg. fresh fettuccine
3/4 c. milk
1/2 c. mayonnaise
1/2 c. Parmesan cheese, grated

Put water on to boil in a large pot. Thaw artichokes. Heat oil in a large skillet over medium-high heat. Add ham, cut into bite-size pieces. Cook 5 minutes, stirring occasionally until lightly browned. Stir in thawed artichokes, tomatoes, green onions and olives. Reduce heat to medium. Add fresh fettuccine to boiling water. While it cooks (about 5 minutes), mix milk, mayonnaise and Parmesan cheese until blended. Stir ham and vegetables in skillet, while slowly adding mayonnaise mixture. Stir until sauce is thickened. Drain fettuccine. Serve with sauce ladled over.