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Associate.com - Share Your Recipe!

Recipe Name: Artichoke And Pancetta Fettuccine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Lemon
6 Artichokes, about 3 pounds
total outer leaves
discarded and fibrous
base
trimmed but leave stem
intact
3 Ounce(s) Sliced pancetta
1 Garlic clove
2 Tablespoon(s) Salt
1 Tablespoon(s) Olive oil
2 Tablespoon(s) Unsalted butter
1/4 Cup(s) Dry white wine
1 Pound(s) Fresh fettucine
1/2 Cup(s) Freshly grated parmesan
2 Tablespoon(s) Chopped fresh flat leafed
Parsley leaves
1 Tablespoon(s) Fresh lemon juice
Directions:
Fill a 4 quart saucepan three fourths full with water and bring to a
boil with lemon. Quarter 1 artichoke lengthwise through stem and with
a stainless steel paring knife cut out choke. Trim any spiky purple
tipped leaves. Halve quarters lengthwise and place in a bowl of lemon
water. Prepare remaining artichokes in same manner. Simmer artichokes
in boiling water 5 minutes, or until almost tender, and drain in a
colander. 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. Chop pancetta and mince garlic. Fill a 6 quart
kettle three fourths full with water and bring to a boil with salt for
fettuccine. 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. Discard fat from skillet. In skillet heat
butter over moderate heat until foam subsides and cook artichokes,
stirring occasionally, until golden, about 5 minutes. Add garlic and
cook, stirring, 1 minute. Add wine and simmer, stirring and scraping
up brown bits, 1 minute. Cook fettuccine in boiling water until al
dente. Reserve 1 cup pasta cooking liquid and drain pasta in colander.
Add reserved pasta cooking liquid to artichoke mixture and bring to a
boil. Add pasta, pancetta, Parmesan, parsley, and lemon juice, tossing
to combine well. Yield: 6 first course servings Recipe by: Cooking
Live Show #CL9081 Posted to MC-Recipe Digest by "Angele and Jon
Freeman" <jfreeman@comteck.com> on Apr 4, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 604
Calories From Fat: 449
Total Fat: 51g
Cholesterol: 105.1mg
Sodium: 14725.1mg
Potassium: 196.7mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: 2.9g
Protein: 19.8g


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