FETTUCCINE WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Spread the artichoke hearts on paper towels to dry them thoroughly.
- Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
- Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
- Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
- Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.
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Kanyesigye Julius
[email protected]This recipe was a bit too sweet for me. I think I would have preferred a recipe that was less sweet.
ur momma
[email protected]This recipe was a bit too spicy for me. I think I would have preferred a recipe that was less spicy.
Theprincess5
[email protected]This recipe was a bit too unhealthy for me. I think I would have preferred a recipe that was healthier.
Akha Kuladhe
[email protected]This recipe took too long to make. I think I would have preferred a recipe that was quicker to make.
Aaron Englehart
[email protected]The ingredients in this recipe were a bit too expensive for me. I think I would have preferred a recipe with less expensive ingredients.
Razzan Waleed
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler recipe.
Eduard Echevarria
[email protected]Overall, this dish was just okay. I probably wouldn't make it again.
aya kiswani
[email protected]The artichoke hearts were a bit tough. I think they needed to be cooked for longer.
Boyd Keelin
[email protected]The sauce was a bit too thin for my liking. I would have preferred it to be thicker and creamier.
Shahzad Javed
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning.
Jerrych16 Jerrych16
[email protected]I'm not a big fan of artichoke hearts, but I loved this dish! The sauce was so creamy and flavorful, and the artichoke hearts were cooked perfectly. I will definitely be making this recipe again.
SHRYESThA CHAND
[email protected]This is a delicious and easy recipe. I love the combination of artichoke hearts and sun-dried tomatoes. The sauce is also very flavorful. I will definitely be making this dish again.
Kash Walls
[email protected]I made this recipe for a dinner party last weekend and it was a huge success. Everyone loved it! The artichoke hearts were a nice surprise and the sauce was so creamy and flavorful. I will definitely be making this dish again.
Paul Sagote
[email protected]This dish is a great way to use up leftover artichoke hearts. I also like to add some chopped fresh parsley to the sauce for extra flavor.
Waseeb Biryani
[email protected]I've made this recipe several times and it's always turned out great. The artichoke hearts add a nice touch of elegance to the dish. I like to serve it with a side of grilled salmon or chicken.
Suzain Zummi
[email protected]This is one of my favorite pasta dishes. It's so easy to make and it's always a crowd-pleaser. I love the combination of artichoke hearts, sun-dried tomatoes, and spinach in the sauce. It's so creamy and flavorful.
SRF West
[email protected]I made this recipe last night and it was a hit! The artichoke hearts gave the dish a nice briny flavor and the sauce was creamy and flavorful. I served it with a side of roasted vegetables and it was a perfect meal.
Moshior Rahman
[email protected]This fettuccine with artichoke hearts dish was a delightful culinary experience. The artichoke hearts added a unique and savory flavor that complemented the creamy sauce perfectly. The pasta was cooked al dente, providing a satisfying bite. Overall,