Fettuccine con Carciofi
You can never have too many main course recipes, so give Fettuccine con Carciofi a try. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 438 calories, 15g of protein, and 20g of fat. A mixture of lemon, wine, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.
Heat oil in heavy large skillet over medium heat.
Add garlic; sauté 1 minute.
Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes.
Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain pasta, reserving 1 cup pasta cooking liquid.
Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper.
Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.