Gallucci's :: Recipes

Fettuccine with Artichoke Hearts
( YIELD: 4 to 6 )

I N G R E D I E N T S

Artichoke hearts 2-16oz cans

Gallucci extra virgin olive oil 3 tablespoons

Unsalted Butter 2 tablespoons

Garlic cloves 2

sliced scallions 1 cup

Chicken broth one third cup

Salt - pepper to taste

Heavy cream Half cup

Gallcucci fettuccine 1 lb

Grated Parmigiano cheese Half cup

minced parsley leaves 2 tablespoons

1 Rinse artichokes under water and separate. Cut each artichoke heart into 1-2-inch wedges and place in a strainer to drain.

2 In a large saute pan- heat olive oil over medium heat- then add 1 tbsp butter. Saute garlic- stirring constantly- until very lightly golden- remove garlic and discard. Add scallions and cook- stirring constantly- until barely tender- for about 1 minute. Add artichoke wedges and continue cooking for 3 minutes. Stir in chicken broth- 1 tsp salt and pepper and mix well- cook an additional minute. Stir in heavy cream- turn heat down to low- and cook until sauce thickens slightly- about 2 minutes. Remove from heat and set aside.

3 Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander- transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix pasta with 3-4 of the sauce and Parmigiano cheese- toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve with additional freshly grated Parmigiano cheese.

I N G R E D I E N T S
Artichoke hearts	2-16oz cans
Gallucci extra virgin olive oil	3 tablespoons
Unsalted Butter	2 tablespoons
Garlic cloves	2
sliced scallions	1 cup
Chicken broth	one third cup
Salt - pepper	to taste
Heavy cream	Half cup
Gallcucci fettuccine	1 lb
Grated Parmigiano cheese	Half cup
minced parsley leaves	2 tablespoons

1	Rinse artichokes under water and separate. Cut each artichoke heart into 1-2-inch wedges and place in a strainer to drain.
2	In a large saute pan- heat olive oil over medium heat- then add 1 tbsp butter. Saute garlic- stirring constantly- until very lightly golden- remove garlic and discard. Add scallions and cook- stirring constantly- until barely tender- for about 1 minute. Add artichoke wedges and continue cooking for 3 minutes. Stir in chicken broth- 1 tsp salt and pepper and mix well- cook an additional minute. Stir in heavy cream- turn heat down to low- and cook until sauce thickens slightly- about 2 minutes. Remove from heat and set aside.
3	Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander- transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix pasta with 3-4 of the sauce and Parmigiano cheese- toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve with additional freshly grated Parmigiano cheese.