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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fettuccine with Artichokes
Fettuccine with Artichokes
(Fettuccine con Carciofi)
1 lemon, halved
3 large artichokes

6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine pasta

3/4 cup freshly grated Parmigiano cheese (about 2 and 1/2 ounces), divided
Fill large bowl with cold water.

Squeeze juice from lemon halves into water; add lemon halves.

Working with 1 artichoke at a time, cut off stem from artichoke.

Using small knife, peel stem, then slice into 1/4-inch thick rounds.

Drop stem slices into lemon water.

Pull off leaves from artichoke and discard.

Using spoon, scoop out choke.

Thinly slice artichoke bottom.

Drop artichoke slices into lemon water.

Repeat with remaining artichokes.

Heat olive oil in heavy large skillet over medium heat.

Add garlic; saute 1 minute.

Drain artichoke pieces; add to skillet.

Saute until artichokes are soft and beginning to turn golden, about 20 minutes.

Add wine; reduce heat to medium-low, cover, and simmer 3 minutes.

Stir in 1 and 1/2 tablespoons parsley; simmer 1 minute.

Discard garlic. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain pasta, reserving 1 cup pasta cooking liquid.

Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry.

Season to taste with salt and pepper.

Transfer to bowl.

Sprinkle with remaining cheese and 1 and 1/2 tablespoons parsley and serve. Makes 6 servings.
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