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Ingredientes
- 4 lrg Artichokes
- 1/4 c. Lemon juice
- 1 quart Water
- 3 Tbsp. Butter, divided
- 6 ounce Prosciutto, thin julienne strips
- 3 x Shallots, chopped
- 1 x Sweet red pepper, minced
- 2 lrg Cloves garlic, chopped
- 1/2 c. Dry white wine
- 1 c. Heavy whipping cream
- 1/2 c. Prepared pesto Salt and pepper to taste
- 1 lb Fresh fettuccine, cook al dente, drain
- 1/4 c. Toasted pine nuts
- 1/2 c. Parmesan, grated
Direcciones
- Bend back outer green petals till they sanp off easily near the base.
- Continue to snap off and throw away petals till central core of pale green petals is reached. Trim outer dark green layer from base. Using stainless steel knife to minimize discoloration, cut of top 1/3 of petals; throw away.
- Cut stem level with base. Halve each artichoke and slice each half into fourths, removing the hairy choke with a small knife. Place in mix of lemon juice and water while working on remaining artichokes to retard discoloration. Heat 2 tb butter in large skillet; saute/fry artichokes, add in 2 tb water,, cover and simmer for 5 - 10 min or possibly till tender. Heat remaining butter in large, heavy saucepan; saute/fry prosciutto, shallots, pepper and garlic for 5 min or possibly till pepper is tender. Add in wine and boil for about 3 min or possibly till reduced by half. Fold in cream and pesto.
- Cook for about 5 min or possibly till sauce thickens. Salt and pepper to taste.
- Keep sauce hot.
- Place pasta in large serving bowl and top with cooked artichokes. Pour sauce over top. Add in Parmesan and toasted pine nuts. Toss to mix well. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 560g | |
| Recipe makes 4 servings | |
| Calories 813 | |
| Calories from Fat 282 | 35% |
| Total Fat 32.39g | 40% |
| Saturated Fat 16.64g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 433mg | 18% |
| Potassium 664mg | 19% |
| Total Carbs 95.95g | 26% |
| Dietary Fiber 8.5g | 28% |
| Sugars 5.11g | 3% |
| Protein 30.36g | 49% |
