Description
Fettuccine with artichokes, parsley, and parmesan
recipe by carla capalbo
Ingredients
- Lemon
- Artichokes
- Extra Virgin Olive Oil
- Garlic Cloves
- Dry White Wine
- Fresh Italian Parsley
- Salt
- Pepper
- Fettuccine
- Fresh Parmesan Cheese
Instructions
- Fill large bowl with cold water
- Squeeze juice from lemon halves into water
- Add lemon halves
- Working with 1 artichoke at a time, cut off stem from artichoke
- Using small knife, peel stem, then slice into 1 / 4-inch-thick rounds
- Drop stem slices into lemon water
- Pull off leaves from artichoke and discard
- Using spoon, scoop out choke
- Thinly slice artichoke bottom
- Drop artichoke slices into lemon water
- Repeat with remaining artichokes
- Heat oil in heavy large skillet over medium heat
- Add garlic
- Saut 1 minute
- Drain artichoke pieces
- Add to skillet
- Saut until artichokes are soft and beginning to turn golden, about 20 minutes
- Add wine
- Reduce heat to medium-low, cover, and simmer 3 minutes
- Stir in 1 1 / 2 tablespoons parsley
- Simmer 1 minute
- Discard garlic
- Season sauce with salt and pepper
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
- Drain pasta, reserving 1 cup pasta cooking liquid
- Return pasta to pot
- Add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry
- Season to taste with salt and pepper
- Transfer to bowl
- Sprinkle with remaining cheese and 1 1 / 2 tablespoons parsley and serve