Ingredients for Artichoke Fettuccine
- Butter
- Olive Oil
- Artichoke Bottom
- Onion
- Salt & Pepper
- Chicken Stock
- Heavy Cream
- Toasted Hazelnuts
- Fresh Parsley
- 1 pound fresh fettuccine
How to Make Artichoke Fettuccine
- Bring a large pot of salted water to a boil. Add 1 pound of fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup of chopped yellow onion and sauté until softened, about 5 minutes.
- Add 14 ounces of artichoke hearts (canned or marinated, drained), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cover and cook over low heat for 20 minutes, stirring occasionally.
- Stir in 1 cup of chicken or vegetable stock, 1/2 cup of heavy cream, 1/4 cup of toasted hazelnuts (roughly chopped), and 1/4 cup of chopped fresh parsley. Simmer over low heat for 5 minutes, allowing the sauce to thicken slightly.
- Add the drained fettuccine to the sauce. Toss to coat, adding reserved pasta water if needed to reach desired consistency.
- Serve immediately and garnish with extra parsley and hazelnuts if desired.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
13g
Fat
68g
Carbs
21g
