Recipe - Fettuccine Al Carciofi

Waldine Van Geffen VGHC42A
4 lg Artichokes
One fourth cup Lemon juice
1 qt Water
3 tablespoon Butter; divided
6 ounce Prosciutto; thin julienne
strips
3 Shallots; minced
1 Sweet red pepper; chopped
2 lg Cloves garlic; minced
One half cup Dry white wine
1 cup Heavy whipping cream
One half cup Prepared pesto
Salt and pepper to taste
1 pound Fresh fettuccine; cook al
dente, drain
One fourth cup Toasted pine nuts
One half cup Parmesan; grated

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 1/3 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 tablespoon butter in large skillet; saute artichokes, add 2
tablespoon water,, cover and simmer for 5 to 10 minutes or until tender. Melt
remaining butter in large, heavy saucepan; saute 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. Source: TimesPicayune (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini