Fettuccine di Carciofi
Carciofi, artichokes, were a Renaissance favorite. Growing wild throughout Tuscan fields, they are stuffed, fried, boiled with herbs and served with handmade pasta. In this recipe, the artichokes are carefully trimmed removing the pointed tips, washed in lemon water than sautéed, in a wide pan with extra virgin olive oil. Catherine Medici loved artichokes so very much and claimed they were an aphrodisiac.
Ingredients
Instructions
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Melt the butter in a large skillet and sauté the ham, shallot, and garlic for about 3 minutes.
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Add the chicken stock and bring to a boil. Add the fettuccini and toss. Add the artichokes, stir, and heat through.
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Sprinkle with the Parmesan cheese and olives, garnish with the parsley and serve.
Italian, recipe, artichokes, fettuccine