Fettuccine with Artichokes

Fettuccine with Artichokes
Photo by Romulo Yanes


  • 1 teaspoon fresh lemon zest
  • 1 teaspoon salt
  • ¼ cup extra-virgin olive oil
  • 2 9-ounce packages frozen artichoke hearts
  • ½ cup fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon dried hot red-pepper flakes
  • + 5 more ingredients
    • ¾ pound dried egg fettuccine
    • ½ ounce grated Parmigiano-Reggiano
    • ½ teaspoon black pepper
    • 1 large onion
    • ¼ cup unsalted butter

Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil. Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt...

View full recipe at Epicurious


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