Fettuccine With Artichoke Hearts And Mushrooms

Recipe Ingredients

12		Fresh artichoke hearts - outer leaves removed (small)
1/4 cup	59ml	Wine vinegar
6		Garlic cloves - minced
1/2 lb	227g / 8oz	Mushrooms* - sliced
1/4 cup	59ml	Olive oil
4		Green onions - cut 2" slices
2 tablespoons	30ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fresh or dried fettuccine
4 tablespoons	60ml	Unsalted butter
1/2 cup	118ml	Heavy cream
1/2 cup	46g / 1.6oz	Minced fresh Italian parsley
		Freshly-grated Parmesan cheese

Recipe Instructions

* Alternate Mushrooms: Chanterelle, Common Store Mushroom, Puffballs

In a medium saucepan, simmer the artichokes in water to cover and the vinegar for 5 to 8 minutes or until they can be pierced with a fork. Drain.

In a saute pan or skillet, saute the garlic and mushrooms in the olive oil for 5 minutes. Add the green onions and cook until translucent. Add the lemon juice, salt, and pepper. Add the artichokes. Set aside and keep warm.

Cook the fettuccine in a large amount of boiling salted water until al dente. Drain. Put the fettuccine back into the pot, add the butter, and toss the pasta to coat it. Add the cream and quickly toss. Add the artichokes, mushrooms, and parsley and toss again.

Serve this dish in a large platter accompanied with a bowl of Parmesan cheese.

This recipe yields 5 or 6 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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