Recipe courtesy of David Rocco

Fettuccine con Carciofi: Fettuccine with Artichokes

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Trim 1/3 off the tops of each artichoke and rub with lemon. Squeeze the lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent them from browning.
  2. Place the fettuccine in salted boiling water. Stir to prevent the strands from sticking together.
  3. Add the olive oil, garlic and chile, if using, to a saucepan and saute until golden. Remove the artichokes from the water and roughly chop. Add the chopped artichokes, cherry tomatoes, and wine to the pan. Once the wine has reduced, add the tomato puree, mint, and salt, to taste. Allow to simmer for approximately 15 minutes.
  4. About 2 minutes before the fettuccine is at the 'al dente' stage, drain the pasta, reserving approximately 1 cup of pasta water. Add the fettuccine and pasta water to the pan. Then add the butter and Parmigiano cheese and cook all together for an additional 30 seconds. Serve immediately.
17m Easy 100%
CLASS
11m Easy 99%
CLASS
32m Easy 99%
CLASS
Stuart O'Keeffe

Chili con Queso

20m Easy 97%
CLASS
32m Easy 97%
CLASS
20m Easy 100%
CLASS
22m Easy 93%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now