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

1 1/2 lemons
6 Artichokes, about 3
preferably with
long stems
3 Ounce(s) Sliced pancetta
1 Garlic clove
2 Tablespoon(s) Salt
9 Ounce(s) Dried thin egg fettuccine or
12 ounces
regular dried fettuccine
1 Tablespoon(s) Olive oil
2 Tablespoon(s) Unsalted butter
1/4 Cup(s) Dry white wine
1 Cup(s) Chicken broth
1/2 Cup(s) Freshly grated parmesan
2 Tablespoon(s) Chopped fresh flat-leafed
Parsley leaves
1 Tablespoon(s) Fresh lemon juice
1 1/4 ches from top of artichoke. Trim fibrous parts fro, ches from top of artichoke. Trim fibrous parts from base of
Trim artichokes Italian style: Halve 1 lemon and into a bowl of cold
water squeeze juice from 1 half, dropping squeezed half into water. Do
not cut off stems of artichokes. 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. With a sharp
stainless-steel knife cut off tops of leaves about 1 to artichoke,
being careful not to break off stem. Cut a thin slice from end of stem
to expose a fresh cross section. Trim outer green fibrous part from
stem, leaving pale core intact. Rub artichoke all over with cut side
of remaining lemon half and put artichoke in bowl of lemon water.
Repeat with remaining artichokes. Fill a 4-quart saucepan
three-fourths full with water and bring to a boil with the remaining
1/2 lemon. Quarter 1 artichoke lengthwise through stem and with a
stainless-steel paring knife cut out the choke. Trim any spiky
purple-tipped leaves. Halve quarters lengthwise and return to bowl.
Prepare remaining artichokes in the 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 browned bits, 1 minute. Cook fettuccine in boiling water until al
dente. Drain pasta. Add heated chicken broth 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
Converted by MC_Buster. Per serving: 788 Calories (kcal); 39g Total
Fat; (41% calories from fat); 31g Protein; 94g Carbohydrate; 62mg
Cholesterol; 14285mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 15 1/2 Vegetable; 1/2 Fruit; 7 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9322 Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 642
Calories From Fat: 462
Total Fat: 52.4g
Cholesterol: 105.1mg
Sodium: 15459.5mg
Potassium: 403.1mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 3.6g
Protein: 24.7g

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