A delightful and tasty way to use baby artichokes!
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Fettuccine with Baby Artichokes
Recipe Type:
Pasta,
Artichoke,
Wine,
Cheese
Yields: 4 to 6 servings
Prep time: 25 min
Ingredients:
1 (16-ounce) package uncooked
fettuccine pasta
20 fresh
baby artichokes, trimmed to edible stage and quartered
2 tablespoons
lemon juice
2 tablespoons extra-virgin
olive oil
2 cloves
garlic, minced
1 cup white
wine
4 tablespoons butter, softened
1 cup freshly-grated parmesan cheese
Salt and coarsely-ground
black pepper to taste
2 tablespoons minced fresh parsley
Preparation:
Cook pasta according to package directions: drain and return to pan to keep warm.
Learn How To Cook Pasta Properly
Prepare baby artichokes and toss in lemon juice to keep from discoloring; set aside.
In a large frying pan over medium-high heat, heat olive oil; add garlic and
sauté approximately 1 minute or until aromatic. Add the artichoke hearts with
the lemon juice; sauté approximately 3 minutes. Add white wine, cover, and simmer approximately
15 to 20 minutes or until the artichokes are just tender (if the liquid cooks
down too soon, add some additional water). Remove from heat.
Toss the prepared pasta with the cooked baby artichokes, butter, parmesan cheese, salt and pepper to taste; tossing to coat evenly.
Place pasta onto individual serving plates, sprinkle with parsley and serve immediately.
Makes 4 to 6 servings.
