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Fettuccine Al Carciofi

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Submitted by Hawaii

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

YIELD

4 servings

PREP

45 min

COOK

15 min

READY

60 min

Fresh artichokes trimmed down to their tender hearts, sauteed in butter, then tossed with fettuccine in a pesto cream sauce laced with salty strips of prosciutto. This is not a weeknight shortcut dish. It’s a proper Italian pasta that rewards the work.

The artichoke prep takes patience. You’re snapping off tough outer petals, trimming the dark green layer, scooping out the hairy choke, and dropping the pieces into lemon water to keep them from browning. Once that’s done, a quick simmer in butter turns them silky and nutty.

The sauce builds fast. Prosciutto, shallots, red bell pepper, and garlic get sauteed, then white wine goes in and reduces by half. Cream and basil pesto finish it, thickening into something rich and herbal that clings to every strand of pasta.

Kitchen Tips

  • Use a stainless steel knife when cutting artichokes. Carbon steel causes discoloration and off flavors.
  • Keep trimmed artichoke pieces in lemon water right up until you’re ready to cook them. They oxidize fast.
  • Reduce the wine fully before adding cream. If you skip this, the sauce can taste sharp and thin.
  • Toast the pine nuts in a dry skillet, shaking often. They go from golden to burnt in seconds.

Variations

  • Use frozen artichoke hearts to skip the trimming and cut prep time significantly.
  • Swap prosciutto for pancetta, crisped until crunchy before adding the shallots.
  • Replace heavy cream with half-and-half for a lighter sauce, though it won’t thicken as well.

Ingredients

4 4
LARGE LARGE ARTICHOKE *
¼ 59
CUP ML LEMON JUICE
1 0.9
QUART L WATER *
3 45
TABLESPOONS ML BUTTER
divided
6 173.4
OUNCES ML/G PROSCIUTTO
thin julienne strips *
3 3
EACH EACH SHALLOT
minced *
1 1
2 2
CLOVES CLOVES GARLIC
peeled and minced
½ 118
CUP ML WHITE WINE
dry *
1 237
½ 118
CUP ML BASIL PESTO
prepared *
1
X SALT AND BLACK PEPPER
to taste *
1 453.6
POUND G PASTA, FETTUCCINE
cook al dente, drain
¼ 59
CUP ML PINE NUTS
toasted
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

Bend back outer green petals until they sanp off easily near the base.

Continue to snap off and discard petals until 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 ⅓ of petals; discard. Cut stem level with base. Halve each artichoke and slice each half into fourths, removing the hairy choke with a small knife.

Place in mixture of lemon juice and water while working on remaining artichokes to retard discoloration.

Melt 2 tablespoons butter in large skillet; sauté artichokes, add 2 tablespoons water, cover and simmer for 5 to 10 minutes or until tender.

Melt remaining butter in large, heavy saucepan; sauté prosciutto, shallots, pepper and garlic for 5 minutes or until pepper is tender.

Add wine and boil for about 3 minutes or until reduced by half. Mix in cream and pesto.

Cook for about 5 minutes or until sauce thickens.

Salt and pepper to taste.

Keep sauce warm.

Place pasta in large serving bowl and top with cooked artichokes.

Pour sauce over top. Add Parmesan and toasted pine nuts. Toss to mix well.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 835 45% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 284mg 12%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 19%
Sugars g
Protein 46g
Vitamin A 44% Vitamin C 79%
Calcium 22% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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