Bring a large pot of salted water to a boil. Cook pappardelle according to package directions. Drain, return to pot, and toss with 2 tablespoons of butter. Set aside with lid on while making the sauce.
While pasta cooks, make the sauce. In large sauté pan, melt 2 tablespoons butter. Add the asparagus and sauté for 3 to 4 minutes. Add the artichoke pieces and sauté another minute or so, then add the garlic and cook until fragrant. Remove mixture to plate and return pan to stove.
Add the chicken stock, lemon juice and zest and chopped thyme to pan and bring to a boil. Immediately add the cream and simmer until liquid is reduced by a third.
Return asparagus-artichoke mixture to pan, add the prosciutto and Parmesan and stir to combine. Add the pasta and toss until well coated and combined. Season with salt and pepper, to taste and serve. Enjoy!