Fettuccine with Baby Artichokes Recipe is a delightful and tasty way to use baby artichokes! Baby artichokes are great to use because with a little trimming you can eat the whole thing. When baby artichokes are not in season, substitute frozen artichoke hearts. Perfect for lunch or dinner.
Pasta Hints and Tips and more delicious Pasta Recipes. More great Artichoke Recipes. Also learn about the History and Legends of Artichokes and how to Purchase, Store, Prepare, Cook, and eat Artichokes.
- 1 (16-ounce) package fettuccine pasta, uncooked
- 20 fresh baby artichokes, trimmed to edible stage and quartered
- 2 tablespoons lemon juice
- 2 tablespoons olive oil, extra-virgin
- 2 cloves garlic, minced
- 1 cup white wine
- 4 tablespoons butter, softened
- 1 cup parmesan cheese, freshly grated
- Salt and coarsely-ground black pepper to taste
- 2 tablespoons fresh parsley, minced
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 saute approximately 1 minute or until aromatic. Add the artichoke hearts with the lemon juice; saute 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.