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Fettuccine Al Carciofi Recipe

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This recipe for Fettuccine Al Carciofi is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 jars marinated artichoke hearts, drained
3 Tbsp. butter, divided
6 oz. thinly sliced prosciutto (Julienne strips)
3 shallots, minced
1 sweet red pepper, chopped
2 large cloves garlic, minced (I used 2 heaping tsps. of jarred minced garlic)
1/2 cup dry white wine
16 oz. heavy whipping cream
1 lbs. fettuccine
1/4 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
one container prepared pesto
salt and pepper to taste
Directions:
Directions:
Melt 1 Tbsp. butter in small saucepan and saute the artichoke hearts and set aside. Melt remaining butter in large, heavy saucepan then saute prosciutto, shallots, pepper and garlic for 5 minutes or until pepper is tender. Add wine and boil until reduced by half (about 5 minutes or so). Mix in cream and pesto. Cook for about 5 minutes or until sauce thickens. Salt and pepper to taste. Keep sauce warm. Cook fettuccine in boiling, salted water until tender and drain. Place paste in large serving bowl and top with the artichokes. Pour sauce over top. Add Parmesan and toasted pine nuts. Toss to mix well and serve immediately. Makes 4-6 servings.

 

 

 

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