Fettuccine with Artichokes and Mushroom Sauce Recipe
Ingredients
| Artichoke hearts | 10 | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Mushrooms | 1/2 pound, chopped | |
| Garlic | 1/2 Teaspoon, minced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Saffron | 1/2 Teaspoon | |
| Fettuccine | 1 pound | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Fresh parsley sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Chop 6 of the artichoke hearts and set aside.
2. In a large skillet, heat oil over medium-high heat and cook mushrooms and garlic for 5 minutes.
3. Add chopped artichokes and wine, cook for 2 minutes, stir in cream and bring to a boil.
4. Then stir in saffron, reduce heat to low and simmer for 5 minutes.
5. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes such that al dente and drain.
SERVING
6. Toss pasta with artichoke sauce and Parmesan, season to taste with salt and pepper and serve.
1. Chop 6 of the artichoke hearts and set aside.
2. In a large skillet, heat oil over medium-high heat and cook mushrooms and garlic for 5 minutes.
3. Add chopped artichokes and wine, cook for 2 minutes, stir in cream and bring to a boil.
4. Then stir in saffron, reduce heat to low and simmer for 5 minutes.
5. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes such that al dente and drain.
SERVING
6. Toss pasta with artichoke sauce and Parmesan, season to taste with salt and pepper and serve.
Chef
