Fettuccine with Artichokes, Hazelnuts & Cream

Fettuccine with Artichokes, Hazelnuts & Cream
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil
  • 1 small yellow onion, minced
  • 1 cup homemade chicken broth (or equal parts water and low-salt canned broth)
  • ½ cup coarsely chopped toasted hazelnuts
  • 2 Tbs. unsalted butter
  • 2 Tbs. minced fresh flat-leaf parsley; more for garnish
  • Freshly ground black pepper
  • + 4 more ingredients
    • 1 lb. dried fettuccine
    • 4 large artichoke bottoms, halved, in lemon water
    • Kosher salt
    • 1 cup heavy cream

Put a large pot of salted water on to boil over high heat. Heat the butter and olive oil in a 12-inch skillet over moderately low heat. Add the onion and cook until softened, about 10 min. Meanwhile, cut each artichoke half into very thin wedges (about 8 per half). Return the wedges to the lemon ...

View full recipe at Fine Cooking


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