|2 tablespoons||Olive oil|
|⅔ cup||Dry white wine|
|½||Lemon ; juice of|
|⅔ cup||Chicken or beef stock|
|1 cup||Heavy cream; (or evaporated skim milk)|
|Salt and black pepper|
|½ cup||Freshly grated Parmesan cheese|
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@...> on Jan 13, 1998
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