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Lemon Butter Fettuccine with Artichokes

Lemon Butter Fettuccine with Artichokes

Steamed artichoke hearts tossed with butter, lemon, garlic, Parmesan and fettuccine.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Pot with a steamer insert or a large pot

Ingredients
  

  • 6 artichokes
  • 8 ounces De Cecco egg fettuccine
  • 2 tbsp. extra virgin olive oil
  • 7 tbsp. unsalted butter
  • 4 cloves minced garlic
  • 4 tbsp. lemon juice
  • ¼ cup minced parsley
  • 1 cup grated Parmesan cheese

Instructions
 

  • Cut the artichokes in half, and using a knife and a grapefruit spoon, scoop out the chokes.
  • Boil a couple of inches of water in a pot with a steamer insert, and then steam the artichokes, covered, for about 30 minutes, or until the hearts are fork tender.
  • Bring a large pot of salted water to a boil and cook the fettuccine according to the directions on the box. Drain well.
  • Meanwhile, slice the artichokes into bite sized pieces. Heat a large skillet with the oil and 1 tablespoon of the butter. Cook the artichokes and garlic for a few minutes, and then add the lemon juice.
  • Cut the rest of the butter into thin slices. Remove the pan from the heat and stir in the butter until it is melted and a nice sauce forms. Add the pasta, parsley, and cheese, tossing everything together, until the pasta is completely coated in sauce.
Keyword artichokes, fettuccine, garlic aioli, lemon
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