Ingredients Jump to Instructions ↓

  1. 12 Fresh artichoke hearts - outer leaves removed (small)

  2. 1/4 cup 59ml Wine vinegar

  3. 6 Garlic cloves - minced

  4. 1/2 lb 227g / 8oz Mushrooms* - sliced

  5. 1/4 cup 59ml Olive oil

  6. 4 Green onions - cut 2" slices

  7. 2 tablespoons 30ml Fresh lemon juice Salt - to taste Freshly-ground black pepper - to taste

  8. 1 lb 454g / 16oz Fresh or dried fettuccine

  9. 4 tablespoons 60ml Unsalted butter

  10. 1/2 cup 118ml Heavy cream

  11. 1/2 cup 46g / 1.6oz Minced fresh Italian parsley Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Alternate Mushrooms: Chanterelle, Common Store Mushroom, Puffballs In a medium saucepan, simmer the artichokes in water to cover and the vinegar for 5 to 8 minutes or until they can be pierced with a fork. Drain. In a saute pan or skillet, saute the garlic and mushrooms in the olive oil for 5 minutes. Add the green onions and cook until translucent. Add the lemon juice, salt, and pepper. Add the artichokes. Set aside and keep warm. Cook the fettuccine in a large amount of boiling salted water until al dente. Drain. Put the fettuccine back into the pot, add the butter, and toss the pasta to coat it. Add the cream and quickly toss. Add the artichokes, mushrooms, and parsley and toss again. Serve this dish in a large platter accompanied with a bowl of Parmesan cheese. This recipe yields 5 or 6 main course servings.


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