Challenge Grant: Our Boosters will match donations up to $45,000. We have $37,014 to go. Please donate!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Fettuccelle with Artichokes

    INGREDIENTS

  • 2 pounds small, very fresh young artichokes, or 2 packages frozen artichoke hearts, thawed
  • 1/2 lemon
  • 1/2 cup olive oil
  • 1 tsp. minced garlic
  • 1 1/2 Tbsp. minced Italian parsley
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup light cream
  • 1 1/2 pounds fresh or dried fettuccelle (flat noodles)
  • 1/2 cup freshly grated Parmesan cheese
  • Details

  • Serves: 4-6
  • Prep Time: N/A
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Although not something that St. Francis ate, this is a nice Italian dish to serve on the feast of St. Francis.

DIRECTIONS

1. If you are using fresh artichokes, prepare them by washing them, cutting off the sharp tips of the leaves, cutting of and discarding the large leaves at the base, and cutting 1 inch from the tops.

2. Bring a large pot of lighted salted water to a boil. Squeeze the 1/2 lemon into the water, and drop in the rind. Immerse the artichokes, and keep them immersed with the aid of a wooden spoon. Cook until tender, about 10 minutes for fresh artichokes and 6 minutes for packaged ones.

3. Drain the artichokes in a colander. When they are cool enough to handle, shake the water out of them. Cut them into bite-size pieces. If you are using fresh artichokes, remove the chokes and discard.

4. Put the olive oil in a large, heavy skillet over moderate heat. When it is sizzling, add the artichoke pieces and cook, stirring, 1 to 2 minutes. Add the garlic, parsley, salt, and pepper. Cook, sitrring, another 2 minutes. Add the cream and mix thoroughy. Set aside.

5. Have ready a large pot of lightly salted boiling water. Cook the fettuccelle, about 2 minutes if fresh, 5 to 7 minutes if dried. Drain and transfer to a serving bowl. Add the artichoke sauce a little at a time, mixing well.

6. Serve accompanied by the Parmesan cheese.

Recipe Source: Festa: Recipes and Recollections of Italian Holidays by Helen Barolini, Harcourt Brace Jovanovich, Publishers, New York, 1988
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

The Pope is not the problem 19 hours ago
Do not confuse sacramental discipline and Catholic doctrine. 21 hours ago
Ignatius Press into the Breach: Trumping the Kasper Proposal October 22
Has the Vatican finally discovered how to avoid inaccurate English translations? October 22
The Synod: It's a Wrap! October 21

Top Catholic News

Most Important Stories of the Last 30 Days
Key synod report calls for 'gradualism' in Church response to irregular family situations CWN - October 13
As synod concludes, bishops issue message, approve document; Pope weighs in CWN - October 20
Cardinal Parolin: UN must protect innocents from Islamic State CWN - September 30
Synod of Bishops opens with Mass in St. Peter’s Basilica CWN - October 6