Artichoke And Pancetta Fettuccine
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
40
Sweetness
44
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
90 g
Pancetta (sliced)1 large
Garlic (clove)2 tbsps
Salt1 tbsp
Olive Oil2 tbsps
Unsalted Butter1 cup
White Wine (dry)1 cup
Chicken Broth1 cup
Freshly Grated Parmesan1 tbsp
Lemon Juice (fresh)Directions:
1
Trim artichokes Italian style: Halve 1 lemon and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water
2
Do not cut off stems of artichokes
3
Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base
4
With a sharp stainless-steel knife cut off tops of leaves about 1 to 1 1/4 inches from top of artichoke
5
Trim fibrous parts from base of artichoke, being careful not to break off stem
6
Cut a thin slice from end of stem to expose a fresh cross section
7
Trim outer green fibrous part from stem, leaving pale core intact
8
Rub artichoke all over with cut side of remaining lemon half and put artichoke in bowl of lemon water
9
Repeat with remaining artichokes
10
Fill a 4-quart saucepan three-fourths full with water and bring to a boil with the remaining 1/2 lemon
11
Quarter 1 artichoke lengthwise through stem and with a stainless-steel paring knife cut out the choke
12
Trim any spiky purple-tipped leaves
13
Halve quarters lengthwise and return to bowl
14
Prepare remaining artichokes in the same manner
15
Simmer artichokes in boiling water 5 minutes, or until almost tender, and drain in a colander
16
Artichokes may be prepared up to this point 1 day ahead, cooled completely, and chilled, rolled in damp paper towels in a sealable plastic bag
17
Chop pancetta and mince garlic
18
Fill a 6-quart kettle three fourths full with water and bring to a boil with salt for fettuccine
19
In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to a bowl
20
Discard fat from skillet
21
In skillet, heat butter over moderate heat until foam subsides and cook artichokes, stirring occasionally, until golden, about 5 minutes
22
Add garlic and cook, stirring, 1 minute
23
Add wine and simmer, stirring and scraping up browned bits, 1 minute
24
Cook fettuccine in boiling water until al dente
25
Drain pasta
26
Add heated chicken broth to artichoke mixture and bring to a boil
27
Add pasta, pancetta, Parmesan, parsley and lemon juice, tossing to combine well