| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tagliatelle |
| 4 |
|
Globe artichokes |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
sm |
Onion |
| 2/3 |
c |
Dry white wine |
| 1/2 |
|
Lemon ; juice of |
| 2/3 |
c |
Chicken or beef stock |
| 1 |
c |
Heavy cream; (or evaporated skim milk) |
|
|
Salt and black pepper |
| 1/2 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Prepare the artichokes and drop them into a bowl of water with vinegar or
lemon to prevent darkening. Just before using them, drain, and chop.
Heat the oil and butter and gently fry the onion until soft. Keep the heat
low and cover the pan. After about 5 minutes, add the artichokes. Stir,
cover again, and cook for about 5 minutes. Now add the white wine, lemon
juice, and stock and cook covered for about 20 minutes.
Meanwhile, heat the water for the pasta. Once you have added the pasta to
the pan, add the cream to the artichoke mixture and allow to sit,
uncovered, on very low heat. Season with salt and freshly ground pepper.
The sauce will become thickened while the pasta is cooking.
Drain the tagliatelle and immediately stir in the Parmesan cheese, so that
all the pasta is cheese-coated. Immediately stir in the artichoke mixture
and toss to mix. Serve at once.
This is from Diane Seed's THE TOP ONE HUNDRED PASTA SAUCES (Ten Speed
Press, 1987). Posted by Joanne Schweik
Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU>
on Jan 13, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”