Fettuccine with Carciofi
Makes 4 to 6 servings
Carts loaded with artichokes appear in the open-air markets of Rome
in spring. Their long stems and leaves are still attached, which helps to
prevent them from drying out. Roman cooks know that the stems are as tasty as
artichoke hearts. They only need to be peeled and can be cooked properly
alongside artichokes or chopped for stuffing.
3 medium artichokes
One / four cups of olive oil
1 small onion, finely chopped
1 ⁄ 4 cup chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
Salt and freshly ground black pepper to taste
1 ⁄ 2 cup dry white wine
1 pound fresh fettuccine
extra virgin olive oil
1. Cut the top 1 ⁄ 2 to 3 ⁄ 4 inches off the artichokes with a large, sharp knife.
Rinse the artichokes under cold water, separating the leaves. Avoid
small thorns on the remaining tips of the leaves. Lean back and break off any
dark green leaves until you reach the pale yellowish cone of tender
leaves in the center of the artichoke. Peel the tough outer skin around the
base and stems. Leave the stems attached to the base; cut off the ends of the stems.
Cut the artichokes in half lengthwise and hollow out the fluffy chokes with a
spoon. Cut the artichokes into thin slices lengthwise.
2. Pour the oil into a saucepan large enough to hold the cooked pasta. Add the onion, parsley and garlic and cook over medium heat until the onion is golden, about 15 minutes.
3. Add the artichoke slices, wine, salt and pepper to taste. Cover and cook
until artichokes are tender when pierced with a fork, about 10 minutes.
4. Bring at least 4 liters of water to a boil. Add 2 tablespoons of salt, then
pasta. Mix well. Cook over high heat, stirring frequently, until the
the pasta is al dente, tender but still firm to the bite. Drain the pasta, set aside
some of the cooking water. Add the pasta to the pan with the artichokes.
5. Add a drizzle of extra virgin olive oil and a little of the reserved cooking water if the pasta seems dry. Mix well. Serve immediately.
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