| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1/2 | Lemon | |
| 6 | md | Artichokes; (about 3 pounds total), outer leaves discarded and fibrous base trimmed, but leave stem intact |
| 3 | oz | Sliced pancetta |
| 1 | lg | Garlic clove |
| 2 | tb | Salt |
| 1 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| 1/4 | c | Dry white wine |
| 1 | lb | Fresh fettucine |
| 1/2 | c | Freshly grated parmesan |
| 2 | tb | Chopped fresh flat leafed parsley leaves |
| 1 | tb | Fresh lemon juice |
INSTRUCTIONS
Fill a 4 quart saucepan three fourths full with water and bring to a boil with lemon. Quarter 1 artichoke lengthwise through stem and with a stainless steel paring knife cut out choke. Trim any spiky purple tipped leaves. Halve quarters lengthwise and place in a bowl of lemon water. Prepare remaining artichokes in 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 brown bits, 1 minute. Cook fettuccine in boiling water until al dente. Reserve 1 cup pasta cooking liquid and drain pasta in colander. Add reserved pasta cooking liquid to artichoke mixture and bring to a boil. Add pasta, pancetta, Parmesan, parsley, and lemon juice, tossing to combine well. Yield: 6 first course servings Recipe by: Cooking Live Show #CL9081 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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