Fettuccine with Artichokes

Ingredients

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

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