Name: Pasta with Artichoke Hearts and Capers
Ingredients: 1/2 pk Fettucine; Water to boil; 1 lg Shallot -- minced; 2 tb Olive oil; 1 tb Butter; 1 lg Clove garlic -- crushed; 1/4 c White wine; 1/4 c Chicken stock; 1 cn Artichoke hearts (16 oz.); Drained well; 2 tb Capers -- drained; 1/2 c Parmesan cheese -- freshly; Grated; Salt and white pepper to; Taste; Parmesan cheese to top; Chopped parsley to garnish

Busyness kills more Christians than bullets. How many sermons are stripped of their power by lavish dinner preparations and professional football? How many moments of pain are wasted because we never sat still enough to learn from them? How many times of private and family worship have been crowded out by soccer and school projects? We need to guard our hearts. The seed of God’s Word won’t grow to fruitfulness without pruning for rest, quiet, and calm.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pasta	1	Servings

INGREDIENTS

1/2	pk	Fettucine
		Water to boil
1	lg	Shallot — minced
2	tb	Olive oil
1	tb	Butter
1	lg	Clove garlic — crushed
1/4	c	White wine
1/4	c	Chicken stock
1	cn	Artichoke hearts (16 oz.)
		Drained well
2	tb	Capers — drained
1/2	c	Parmesan cheese — freshly
		Grated
		Salt and white pepper to
		Taste
		Parmesan cheese to top
		Chopped parsley to garnish

INSTRUCTIONS

Cook fettucine to package directions. When almost al dente, cook the
shallots in the butter and oil until translucent. Add garlic and cook until
soft. Deglaze pan away from heat with wine. Add stock, artichokes, and
capers and let the sauce reduce by half. Add cheese, and taste sauce. Add
salt and white pepper to taste. Keep warm.
Drain fettucine well. Spoon a little sauce on a platter, add fettucine and
mix up a little. Pour rest of sauce over fettucine, sprinkle more parmesan
on top, and garnish with chopped parsley.
Recipe By     : [email protected] (Margaret Woo)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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