Artichoke And Pancetta Fettuccine

Recipe Ingredients

1/2		Lemon
6		Artichokes - (abt 3 lbs total) - outer leaves (medium) Discarded and fibrous base trimmed, But stems left intact
3 oz	85g	Sliced pancetta
1 oz	28g	Garlic clove (large)
2 tablespoons	30ml	Salt
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Unsalted butter
1/4 cup	59ml	Dry white wine
1 lb	454g / 16oz	Fresh fettucine - see * Note
1/2 cup	118ml	Freshly-grated Parmesan
2 tablespoons	30ml	Chopped fresh flat-leafed parsley leaves
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

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.

Hints

Note: See the "Food Processor Pasta Dough" recipe which is included in this collection.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9081 broadcast 03-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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