Fettuccine Al Carciofi

This luxurious Fettuccine Al Carciofi combines tender, slow-simmered artichoke hearts with a rich, creamy pesto sauce. The dish balances the earthy sweetness of the artichokes with the bright herbal notes of pesto and the salty crunch of prosciutto. Fresh fettuccine provides the perfect canvas for this velvety sauce, while toasted pine nuts add a delightful textural contrast. It is an elegant yet comforting Italian main course, ideal for a special weeknight dinner or a brunch with friends. The combination of wine-reduced aromatics and heavy cream creates a sophisticated flavor profile that feels indulgent without being overly complex. Serve immediately to enjoy the warmth and freshness of the ingredients.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 473.0

Description

This luxurious Fettuccine Al Carciofi combines tender, slow-simmered artichoke hearts with a rich, creamy pesto sauce. The dish balances the earthy sweetness of the artichokes with the bright herbal notes of pesto and the salty crunch of prosciutto. Fresh fettuccine provides the perfect canvas for this velvety sauce, while toasted pine nuts add a delightful textural contrast. It is an elegant yet comforting Italian main course, ideal for a special weeknight dinner or a brunch with friends. The combination of wine-reduced aromatics and heavy cream creates a sophisticated flavor profile that feels indulgent without being overly complex. Serve immediately to enjoy the warmth and freshness of the ingredients.

Ingredients

4 lg Artichokes
1/4 cups Lemon juice
1 quart Water
3 tablespoons Butter; divided
6 oz Prosciutto; thin julienne
3 strips Shallots; minced
to taste Salt and pepper

Directions

1
Prepare the artichokes by bending back the outer green petals and snapping them off until the central core of pale green petals is reached.
2
Trim the outer dark green layer from the base of the artichokes.
3
Using a stainless steel knife, cut off the top one-third of the petals and discard; cut the stem level with the base.
4
Halve each artichoke and slice each half into fourths, carefully removing the hairy choke with a small knife.
5
Place the cut artichokes immediately into a mixture of lemon juice and water to prevent discoloration while you work.
6
Melt 2 tablespoons of butter in a large skillet over medium heat.
7
Add the drained artichoke pieces and 2 tablespoons of water to the skillet.
8
Cover the skillet and simmer for 5 to 10 minutes, or until the artichokes are tender.
9
Meanwhile, melt the remaining 1 tablespoon of butter in a large, heavy saucepan over medium heat.
10
Add the prosciutto, minced shallots, chopped red pepper, and minced garlic; sautÃÂ© for 5 minutes or until the pepper is tender.
11
Pour in the dry white wine and boil for about 3 minutes, or until reduced by half.
12
Stir in the heavy whipping cream and prepared pesto.
13
Cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly.
14
Season the sauce with salt and pepper to taste; keep warm.
15
Cook the fresh fettuccine according to package directions until al dente, then drain.
16
Place the drained pasta in a large serving bowl and top with the cooked artichokes.
17
Pour the warm pesto cream sauce over the pasta and artichokes.
18
Sprinkle with grated Parmesan cheese and toasted pine nuts.
19
Toss everything together gently to mix well and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 473.0kcal

% Daily Value *
Total Fat 19.8g31%
Saturated Fat 9.2g46%
Cholesterol 106.7mg36%
Sodium 2594.5mg109%
Total Carbohydrate 13.4g5%
Dietary Fiber 5.4g22%
Sugars 0.9g
Protein 60.5g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent artichokes from browning, keep them submerged in acidulated water (lemon juice and water) until ready to cook. Using a stainless steel knife can also help minimize oxidation.

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.

Make sure to thoroughly remove the choke (the fuzzy bristly fibers) from the artichoke hearts, as they are inedible. A small spoon can be helpful for scooping this out.

Toast the pine nuts in a dry skillet over low heat for 2-3 minutes just before serving to maximize their flavor and crunch.

Keywords: artichokes, fettuccine, pesto, prosciutto, italian, cream sauce, pasta, pine nuts, garlic, shallots, red pepper, wine, dinner, vegetarian option, comfort food

Read it online: https://www.chefs-mate.com/recipe/fettuccine-al-carciofi/