Fettuccine with Artichokes, Parsley, and Parmesan Cheese

10
Ingredients

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #14261

September 12, 2014

Categories: Fettuccine, Artichokes, Italian Sunday Dinner, Vegetarian, Vegetarian Dinner, Italian Dinner, more

recipe by:
MsPia

"Fettuccine Con Carciofi by Carla Capalbo"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (218.5 g)
Calories 268.6
Total Fat - 17.9 g
Saturated Fat - 4.1 g
Cholesterol - 15.8 mg
Sodium - 276.1 mg
Total Carbohydrate - 20.5 g
Dietary Fiber - 6.6 g
Sugars - 2.5 g
Protein - 10.5 g
Calcium - 194 mg
Iron - 1.9 mg
Vitamin C - 31.1 mg
Thiamin - 0.1 mg

Step 1

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.

Step 2

Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté 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.

Step 3

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.

Step 4

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.