Artichoke And Pancetta Fettuccine
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Artichoke And Pancetta Fettuccine
  Artichoke  
Last updated 6/12/2012 1:05:03 AM. Recipe ID 29849. Report a problem with this recipe.
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      Title: Artichoke and pancetta fettuccine
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
    1/2    Lemon
      6 md Artichokes; (about 3 pounds
           -total), outer leaves
           -discarded and fibrous base
           -trimmed, but leave stem
           -intact
      3 oz Sliced pancetta
      1 lg Garlic clove
      2 tb Salt
      1 tb Olive oil
      2 tb Unsalted butter
    1/4 c  Dry white wine
      1 lb Fresh fettucine
    1/2 c  Freshly grated parmesan
      2 tb Chopped fresh flat leafed
           -parsley leaves
      1 tb Fresh lemon juice
 
  Fill a 4 quart saucepan three fourths full with water and bring to a
  boil with lemon. Quarter 1 artichoke lengthwise through stem and with
  a stainless steel paring knife cut out choke. Trim any spiky purple
  tipped leaves. Halve quarters lengthwise and place in a bowl of lemon
  water. Prepare remaining artichokes in same manner. Simmer artichokes
  in boiling water 5 minutes, or until almost tender, and drain in a
  colander. Artichokes may be prepared up to this point 1 day ahead,
  cooled completely, and chilled, rolled in damp paper towels in a
  sealable plastic bag.
  
  Chop pancetta and mince garlic. Fill a 6 quart kettle three fourths
  full with water and bring to a boil with salt for fettuccine.
  
  In a 12-inch deep heavy skillet cook pancetta in oil over moderate
  heat, stirring occasionally, until crisp and with a slotted spoon
  transfer to a bowl. Discard fat from skillet.
  
  In skillet heat butter over moderate heat until foam subsides and cook
  artichokes, stirring occasionally, until golden, about 5 minutes. Add
  garlic and cook, stirring, 1 minute. Add wine and simmer, stirring and
  scraping up brown bits, 1 minute.
  
  Cook fettuccine in boiling water until al dente. Reserve 1 cup pasta
  cooking liquid and drain pasta in colander. Add reserved pasta cooking
  liquid to artichoke mixture and bring to a boil. Add pasta, pancetta,
  Parmesan, parsley, and lemon juice, tossing to combine well.
  
  Yield: 6 first course servings
  
  Recipe 




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Recipe ID 29849 (Apr 03, 2005)

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