INGREDIENTS

INSTRUCTIONS

Trim artichokes Italian style: Halve 1 lemon and into a bowl of cold
water squeeze juice from 1 half, dropping squeezed half into water.
Do not cut off stems of artichokes. Working with 1 artichoke at a
time, bend back outer leaves until they snap off close to base and
discard several more layers of leaves in same manner until exposed
leaves are pale green at top and pale yellow at base.
With a sharp stainless-steel knife cut off tops of leaves about 1 to
1 1/4 inches from top of artichoke. Trim fibrous parts from base of
artichoke, being careful not to break off stem. Cut a thin slice from
end of stem to expose a fresh cross section. Trim outer green fibrous
part from stem, leaving pale core intact. Rub artichoke all over with
cut side of remaining lemon half and put artichoke in bowl of lemon
water. Repeat with remaining artichokes.
Fill a 4-quart saucepan three-fourths full with water and bring to a
boil with the remaining 1/2 lemon. Quarter 1 artichoke lengthwise
through stem and with a stainless-steel paring knife cut out the
choke. Trim any spiky purple-tipped leaves. Halve quarters lengthwise
and return to bowl. Prepare remaining artichokes in the 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 browned bits, 1 minute.
Cook fettuccine in boiling water until al dente. Drain pasta. Add
heated chicken broth 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
Converted by MC_Buster.
Per serving: 788 Calories (kcal); 39g Total Fat; (41% calories from
fat); 31g Protein; 94g Carbohydrate; 62mg Cholesterol; 14285mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 15 1/2 Vegetable; 1/2
Fruit; 7 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9322
Converted by MM_Buster v2.0n.

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