Pasta With Artichokes

Name: Pasta With Artichokes
Ingredients: 1 pkg. frozen artichoke hearts or 12 tiny fresh artichokes; 1 onion, chopped; 3 Tbsp. butter; 2 cloves garlic, finely chopped; 1/2 c. white wine; salt and pepper to taste; juice of 1/2 lemon; 1 c. heavy cream; 8 oz. fresh fettuccine (white, green or mixed); 1/3 c. toasted cashews, pine nuts or almonds, chopped; 1/2 c. grated fresh Parmesan cheese

11 ingredients

9 steps

Ingredients

1 pkg. frozen artichoke hearts or 12 tiny fresh artichokes
1 onion, chopped
3 Tbsp. butter
2 cloves garlic, finely chopped
1/2 c. white wine
salt and pepper to taste
juice of 1/2 lemon
1 c. heavy cream
8 oz. fresh fettuccine (white, green or mixed)
1/3 c. toasted cashews, pine nuts or almonds, chopped
1/2 c. grated fresh Parmesan cheese

Directions

1

Trim artichokes and prepare as for hearts, cutting in halves or quarters.
2

Or, if using frozen artichokes, thaw and use as they come in the package.
3

Saute onion in butter until translucent.
4

Add garlic, wine, lemon juice and artichokes.
5

Cover and cook over medium heat 1 to 2 minutes.
6

Add heavy cream and cook, uncovered, 2 to 3 minutes longer until mixture thickens slightly.
7

Add fresh fettuccine, cooked, chopped nuts and Parmesan cheese.
8

Toss, then add salt and freshly ground pepper to taste.
9

Serve with warm soup, sourdough French bread and Chardonnay wine for a Monterey Bay, California experience.