Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/2 x Lemon
- 6 med Artichokes - (abt 3 lbs total) outer leaves discarded and fibrous base trimmed, but stems left intact
- 3 ounce Sliced pancetta
- 1 lrg Garlic clove
- 2 Tbsp. Salt
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Unsalted butter
- 1/4 c. Dry white wine
- 1 lb Fresh fettucine see * Note
- 1/2 c. Freshly-grated Parmesan
- 2 Tbsp. Minced fresh flat-leafed parsley leaves
- 1 Tbsp. Fresh lemon juice
Direcciones
- Fill a 4-qt 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 min, or possibly till 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-qt 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, till crisp and with a slotted spoon transfer to a bowl. Throw away fat from skillet.
- In skillet heat butter over moderate heat till foam subsides and cook artichokes, stirring occasionally, till golden brown, about 5 min. Add in garlic and cook, stirring, 1 minute. Add in wine and simmer, stirring and scraping up brown bits, 1 minute.
- Cook fettuccine in boiling water till al dente. Reserve 1 c. pasta cooking liquid and drain pasta in colander. Add in reserved pasta cooking liquid to artichoke mix and bring to a boil. Add in pasta, pancetta, Parmesan, parsley, and lemon juice, tossing to combine well.
- This recipe yields 6 first course servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 64 | 58% |
| Total Fat 7.25g | 9% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 2555mg | 106% |
| Potassium 204mg | 6% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.68g | 0% |
| Protein 4.4g | 7% |
