Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
1 hr 20 min
Active:
1 hr
Yield:
6 first-course servings
Level:
Easy

Ingredients

Directions

Trim artichokes Italian style: Halve 1 lemon and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water. Do not cut off stems of artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.

With a sharp stainless-steel knife cut off tops of leaves about 1 to 1 1/4 inches from top of artichoke. Trim fibrous parts from base of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section. Trim outer green fibrous part from stem, leaving pale core intact. Rub artichoke all over with cut side of remaining lemon half and put artichoke in bowl of lemon water. Repeat with remaining artichokes.

Fill a 4-quart saucepan three-fourths full with water and bring to a boil with the remaining 1/2 lemon. Quarter 1 artichoke lengthwise through stem and with a stainless-steel paring knife cut out the choke. Trim any spiky purple-tipped leaves. Halve quarters lengthwise and return to bowl. Prepare remaining artichokes in the same manner. Simmer artichokes in boiling water 5 minutes, or until almost tender, and drain in a colander. Artichokes may be prepared up to this point 1 day ahead, cooled completely, and chilled, rolled in damp paper towels in a sealable plastic bag.

Chop pancetta and mince garlic. Fill a 6-quart kettle three fourths full with water and bring to a boil with salt for fettuccine.

In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to a bowl. Discard fat from skillet.

In skillet, heat butter over moderate heat until foam subsides and cook artichokes, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer, stirring and scraping up browned bits, 1 minute.

Cook fettuccine in boiling water until al dente. Drain pasta. Add heated chicken broth to artichoke mixture and bring to a boil. Add pasta, pancetta, Parmesan, parsley and lemon juice, tossing to combine well.

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Fettuccine Alfredo

Recipe courtesy of Tyler Florence

Braised Artichokes

Recipe courtesy of Food Network Kitchen

Pasta, Pancetta and Peas

Shrimp Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Pancetta-Wrapped Pork Roast

Recipe courtesy of Giada De Laurentiis

Creamy Artichoke Soup

Recipe courtesy of Giada De Laurentiis

Bacon and Artichoke Pasta

Recipe courtesy of Rachael Ray

Fettuccine with White Truffle Butter and Mushrooms

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking