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swingchickiewe ate dinner at almost 11pm last night! eek! we just got yapping when D came back over, and futzing around in the kitchen instead of working efficiently... next thing we knew, it was like 10:45pm and we were sitting down to eat. i'm STILL full this morning. *chuckle* the recipe was fantastic, i got it from one of those magazine supplements called "fresh cooking" or something like that. here it is, typed from memory 'cause it's so easy:
* mince 1 small onion, and sautee in 2 tbsp. butter and 2 tbsp. olive oil until soft.
* add 4 artichoke hearts, cut into small wedges.**
* simmer 20-30 minutes, until artichoke slices are tender. while simmering, add salt and pepper to taste.
* add 1 cup chicken broth, 1 cup cream, 1/2 cup toasted hazlenuts, and 2 tbsp. minced flat-leaf parsley. simmer 8-10 minutes until thickened.
* while sauce is reducing, boil 1 lb. fettuccine and drain.
* toss fettuccine with sauce. if sauce is too thick, and a bit of the strachy pasta water to thin it down.
**the artichoke hearts are the most time-intensive part, because you can't use the already prepared canned ones (they're too briny). you need to get 4 artichokes, peel all the leaves off, scoop out the fuzzy stuff, and then take the little cup-shaped meaty part and slice that into the wedges to be sauteed. you can keep them from browning by putting them in a bowl of water with a squirt of lemon juice until you're ready to add them in.
* mince 1 small onion, and sautee in 2 tbsp. butter and 2 tbsp. olive oil until soft.
* add 4 artichoke hearts, cut into small wedges.**
* simmer 20-30 minutes, until artichoke slices are tender. while simmering, add salt and pepper to taste.
* add 1 cup chicken broth, 1 cup cream, 1/2 cup toasted hazlenuts, and 2 tbsp. minced flat-leaf parsley. simmer 8-10 minutes until thickened.
* while sauce is reducing, boil 1 lb. fettuccine and drain.
* toss fettuccine with sauce. if sauce is too thick, and a bit of the strachy pasta water to thin it down.
**the artichoke hearts are the most time-intensive part, because you can't use the already prepared canned ones (they're too briny). you need to get 4 artichokes, peel all the leaves off, scoop out the fuzzy stuff, and then take the little cup-shaped meaty part and slice that into the wedges to be sauteed. you can keep them from browning by putting them in a bowl of water with a squirt of lemon juice until you're ready to add them in.
