Pasta With Artichokes

• 1 pkg. frozen artichoke hearts or 12 tiny fresh artichokes
• 1 onion, chopped
• 3 Tbsp. butter
• 2 cloves garlic, finely chopped
• 1/2 c. white wine
• salt and pepper to taste
• juice of 1/2 lemon
• 1 c. heavy cream
• 8 oz. fresh fettuccine (white, green or mixed)
• 1/3 c. toasted cashews, pine nuts or almonds, chopped
• 1/2 c. grated fresh Parmesan cheese

1. Trim artichokes and prepare as for hearts, cutting in halves or quarters.
2. Or, if using frozen artichokes, thaw and use as they come in the package.
3. Saute onion in butter until translucent.
4. Add garlic, wine, lemon juice and artichokes.
5. Cover and cook over medium heat 1 to 2 minutes.
6. Add heavy cream and cook, uncovered, 2 to 3 minutes longer until mixture thickens slightly.
7. Add fresh fettuccine, cooked, chopped nuts and Parmesan cheese.
8. Toss, then add salt and freshly ground pepper to taste.
9. Serve with warm soup, sourdough French bread and Chardonnay wine for a Monterey Bay, California experience.

frozen artichoke, onion, butter, garlic, white wine, salt, lemon, heavy cream, fresh fettuccine, cashews, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731690 (may not work)