INGREDIENTS

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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