Tuesday, May 15, 2012

Fettuccine with Baby Artichokes in a Lemon Basil Cream Sauce

6 baby artichokes
1 lemon, juiced
1 Tbls chardonnay or dry white wine
2 Tbls butter chilled and cut into small cubes
1 clove garlic, finely minced
1/4 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
2 Tbls fresh basil chiffonade
9 oz. fresh fettuccine
grated mizithra cheese





Bring a pot of water to boil while prepping artichokes.  Rinse to wash each artichoke and peel of some of the outer leaves.  Cut off about 1/2 inch from top.  Once water is boiling, add artichokes for 15 minutes then drain. Cut off stems and any tough outer leaves and quarter to toss with pasta.

While Artichokes are boiling, start a pot of water boiling for fettuccine and cook according to package directions then drain.  Start sauce by squeezing juice of one lemon into a small pot, and add 1 Tbls chardonnay, and reduce down to about half.  Once reduced, add butter a few cubes at a time whisking in to thicken.  Add garlic as you are adding butter and continue whisking.  Once butter is incorporated, add basil, cream, salt and pepper.    Keep on very low heat to keep warm. 

Once pasta is cooked and drained, toss with sauce and quartered baby artichokes.  Grate mizithra cheese over pasta and artichokes. 





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