Artichoke And Pancetta Fettuccine Recipe

• 1/2 x Lemon
• 6 med Artichokes - (abt 3 lbs total) outer leaves discarded and fibrous base trimmed, but stems left intact
• 3 ounce Sliced pancetta
• 1 lrg Garlic clove
• 2 Tbsp. Salt
• 1 Tbsp. Extra virgin olive oil
• 2 Tbsp. Unsalted butter
• 1/4 c. Dry white wine
• 1 lb Fresh fettucine see * Note
• 1/2 c. Freshly-grated Parmesan
• 2 Tbsp. Minced fresh flat-leafed parsley leaves
• 1 Tbsp. Fresh lemon juice

1. Fill a 4-qt saucepan three-fourths full with water and bring to a boil with lemon.
2. Quarter 1 artichoke lengthwise through stem and with a stainless steel paring knife cut out choke.
3. Trim any spiky purple tipped leaves.
4. Halve quarters lengthwise and place in a bowl of lemon water.
5. Prepare remaining artichokes in same manner.
6. Simmer artichokes in boiling water 5 min, or possibly till almost tender, and drain in a colander.
7. Artichokes may be prepared up to this point 1 day ahead, cooled completely, and chilled, rolled in damp paper towels in a sealable plastic bag.
8. Chop pancetta and mince garlic.
9. Fill a 6-qt kettle three-fourths full with water and bring to a boil with salt for fettuccine.
10. In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, till crisp and with a slotted spoon transfer to a bowl.
11. Throw away fat from skillet.
12. In skillet heat butter over moderate heat till foam subsides and cook artichokes, stirring occasionally, till golden brown, about 5 min.
13. Add in garlic and cook, stirring, 1 minute.
14. Add in wine and simmer, stirring and scraping up brown bits, 1 minute.
15. Cook fettuccine in boiling water till al dente.
16. Reserve 1 c. pasta cooking liquid and drain pasta in colander.
17. Add in reserved pasta cooking liquid to artichoke mix and bring to a boil.
18. Add in pasta, pancetta, Parmesan, parsley, and lemon juice, tossing to combine well.
19. This recipe yields 6 first course servings.

lemon, artichokes , pancetta, garlic, salt, extra virgin olive oil, butter, white wine, fresh fettucine, freshlygrated parmesan, parsley, lemon juice

Taken from cookeatshare.com/recipes/artichoke-and-pancetta-fettuccine-69682 (may not work)