Yield: 1 Servings
|6 mediums||Artichokes; (about 3 pounds total), outer leaves discarded and fibrous base trimmed, but leave stem intact|
|3 ounces||Sliced pancetta|
|1 large||Garlic clove|
|1 tablespoon||Olive oil|
|2 tablespoons||Unsalted butter|
|¼ cup||Dry white wine|
|1 pounds||Fresh fettucine|
|½ cup||Freshly grated parmesan|
|2 tablespoons||Chopped fresh flat leafed parsley leaves|
|1 tablespoon||Fresh lemon juice|
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@...> on Apr 4, 1998