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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
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