Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Pasta, Vegetables

  4. Yield: 4 servings

  5. -Waldine Van Geffen VGHC42A

  6. 4 lg Artichokes

  7. 1/4 c Lemon juice

  8. 1 qt Water

  9. 3 tb Butter; divided

  10. 6 oz Prosciutto; thin julienne

  11. -strips

  12. 3 Shallots; minced

  13. 1 Sweet red pepper; chopped

  14. 2 lg Cloves garlic; minced

  15. 1/2 c Dry white wine

  16. 1 c Heavy whipping cream

  17. 1/2 c Prepared pesto

  18. Salt and pepper to taste

  19. 1 lb Fresh fettuccine; cook al

  20. -dente, drain

  21. 1/4 c Toasted pine nuts

  22. 1/2 c Parmesan; grated

  23. Bend back outer green petals until they sanp off easily near the base.

  24. Continue to snap off and discard petals until central core of pale

  25. green petals is reached. Trim outer dark green layer from base. Using

  26. stainless steel knife to minimize discoloration, cut of top 1/3 of

  27. petals; discard. Cut stem level with base. Halve each artichoke and slice each half into fourths, removing the hairy choke with a small

  28. knife. Place in mixture of lemon juice and water while working on

  29. remaining artichokes to retard discoloration. Melt 2 tb butter in

  30. large skillet; saute artichokes, add 2 tb water,, cover and simmer

  31. 5 to 10 minutes or until tender. Melt remaining butter in large,

  32. heavy saucepan; saute prosciutto, shallots, pepper and garlic for 5

  33. minutes or until pepper is tender. Add wine and boil for about 3

  34. minutes or until reduced by half. Mix in cream and pesto. Cook for about 5 minutes or until sauce thickens. Salt and pepper to taste.

  35. Keep sauce warm.

  36. Place pasta in large serving bowl and top with cooked artichokes. Pour

  37. sauce over top. Add Parmesan and toasted pine nuts. Toss to mix well.

  38. Serve immediately. Source: Times-Picayune (wrv) --


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