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Categories:Viewed: 37 - Published at: a year ago
Ingredients
- 1 package frozen artichoke hearts, defrosted
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 4 ounces fresh mushrooms, sliced
- Salt and freshly ground black pepper
- 2 tablespoons finely minced Italian parsley
- 9 to 10 ounces fresh fettuccine
- Freshly grated Parmesan cheese
Method
- Spread the artichoke hearts on paper towels to dry them thoroughly.
- Place a large heavy skillet over medium heat.
- Add three tablespoons of the oil, add the garlic and saute a few seconds.
- Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned.
- Remove the artichoke hearts from the pan, draining them well.
- Add another tablespoon of oil to the pan.
- Add the mushrooms and saute over high heat until lightly brown.
- Remove the pan from the heat and return the artichokes to it.
- Season to taste with salt and pepper, stir in the parsley and the remaining oil.
- Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice.
- Cook two to three minutes after the water returns to a boil.
- Drain the fettuccine well.
- Briefly reheat the mushrooms and artichokes.
- Toss with the fettuccine in a warm serving bowl.
- Serve with the cheese passed separately.
