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Ingredientes
- 1 x lemon, halved
- 4 med artichokes (about 2 pounds)
- 1/4 c. extra-virgin extra virgin olive oil
- 1 med onion, chopped
- 3 med garlic cloves, chopped
- 1 x (28-oz) can whole tomatoes, liquid removed and minced, juice reserved
- 2 tsp chopped fresh oregano leaves Salt and freshly grnd black pepper
- 1 lb fettuccine Freshly grated Parmigiano-Reggiano cheese
Direcciones
- Squeeze lemon halves into a large bowl of cool water and add in lemon to bowl.
- Working with 1 artichoke at a time, bend back and snap off tough outer leaves.
- With a sharp knife, slice off dark green pointed tip of artichoke. Trim end of stem and use a vegetable peeler to peel outer layer of stem. Use peeler to remove any dark green leaf bases which may surround top of stem. Quarter artichoke lengthwise, leaving a small part of stem attached to each piece. Slide a small, sharp knife under the fuzzy choke and cut toward leaf tips to remove.
- Slice cleaned quarters into 1/4 inch-thick wedges and drop into bowl of cool lemon water. Repeat with remaining artichokes. Set aside.
- Heat oil in large saute/fry pan. Add in onion and saute/fry over medium heat till translucent/soft, about 5 min. Drain artichokes and add in to pan. Add in garlic. Cook 1 to 2 min, stirring, till garlic is golden brown and artichokes are well coated with oil. Add in 1 c. water, cover and simmer till most of liquid has evaporated.
- Add in tomatoes and their juice, oregano, salt and pepper. Cover and simmer, stirring occasionally, till artichokes are tender, 30-40 min. Adjust seasonings.
- When sauce is nearly done, bring 4 qts water to a boil in a large pot. Add in salt to taste; then add in fettuccine. Cook till al dente and drain.
- Toss fettuccine with artichoke sauce and mix well. Divide among individual bowls and serve immediately with grated cheese.
