Ingredients for Fettuccine Con Carciofi
- 1 lemon, juiced and zested
- 2 large artichokes, trimmed and cleaned (about 2 cups sliced)
- Extra Virgin Olive Oil
- Garlic Cloves
- Dry White Wine
- Fresh Italian Parsley
- Salt and freshly ground black pepper to taste
- Pepper
- Fettuccine
- Fresh Parmesan Cheese
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How to Make Fettuccine Con Carciofi
- Prepare the artichokes: Trim stems from artichokes. Peel stems, slice into 1/4-inch rounds, and place in a large bowl of cold water with the lemon juice and halved lemon to prevent browning.
- Remove outer artichoke leaves and discard. Scoop out the choke using a spoon. Thinly slice the artichoke bottom and add to the lemon water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Drain artichoke slices and add them to the skillet. Sauté for 20 minutes, until soft and lightly golden.
- Add white wine to the skillet. Reduce heat to medium-low, cover, and simmer for 3 minutes.
- Stir in 1 1/2 tablespoons of chopped parsley. Simmer for 1 minute. Discard the garlic.
- Season the artichoke sauce with salt and freshly ground black pepper.
- Meanwhile, cook fettuccine according to package directions in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta cooking water before draining.
- Add the cooked fettuccine to the skillet with the artichoke sauce. Stir in half of the Parmesan cheese and toss to combine, adding reserved pasta water if needed to create a creamy sauce.
- Season to taste with salt and pepper.
- Transfer the pasta to a serving bowl. Sprinkle with remaining Parmesan cheese and 1 1/2 tablespoons of parsley.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
9g
Fat
23g
Carbs
17g
