Wednesday, March 28, 2007

Artichoke Fettucine

Copyright 2007 by Cooking With The Single Guy

1 Globe artichoke, cleaned and sliced thinly
1/2 cup crimini mushrooms, sliced
1 clove garlic, minced
1 bulb shallot, minced
1 T extra virgin olive oil
1/2 pint heavy cream
1/2 cup shredded Parmesan cheese
1/2 lb. fettucine
juice from one lemon
2 T chicken broth

In saucepan, boil water and then add fettucine, cooking it till it's al dente. Set aside.

In a large skillet, warm olive oil over medium high heat. Add garlic and shallot and saute for about a minute. Add mushroom and sweat the mushrooms with a sprinkling of salt for a minute to extract some of the moisture, then add artichoke slices (thinly slice the artichoke heart with a mandoline or something similar, see demo). Add chicken broth and season a bit more with a pinch of salt and squeeze of lemon juice. Saute for about a couple of minutes to let the artichoke get tender. Remove from heat and add heavy cream. Then add pasta and blend. Plate your pasta and garnish with Italian parsley.

Makes 2 servings.

Serve with a glass of crisp Pinot Grigio.

TIP: When adding citrus to dairy products, you run the risk of curdling the dairy into cheese with the citrus. So to avoid that, make sure you combine the citrus and dairy in low heat. In the recipe above, I suggest you add the heavy cream off the heat to avoid curdling with residual lemon juice.

EXTRA OIL: To touch up your pasta dish, you can also drizzle nice extra virgin olive oil over your pasta. This step is especially helpful with leftovers that you're warming up the next day.

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