Yield: 4 Servings
Measure | Ingredient |
---|---|
1 medium | Onion -- chopped |
1 \N | Clove garlic -- minced |
2 tablespoons | Olive oil |
1 pack | Artichoke hearts -- cooked |
\N \N | And drained ( |
2 tablespoons | White wine |
¼ cup | Parsley -- chopped |
3 tablespoons | Black olives (oil-cured) -- |
\N \N | Chopped |
½ teaspoon | Lemon zest |
\N \N | Salt and pepper -- to taste |
\N \N | Parmesan cheese |
\N \N | Cooked fettucine |
Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes.
Add chopped parsley, wine, olives, and lemon zest and cook briefly.
Toss with hot pasta and top with grated Parmesan.
Recipe By : JACQUELINE MALLORCA