A perfect dish to enjoy outdoors on a hot summer night.

This dish is not overpowered by the artichokes. The flavours blend all together and truly melt in your mouth. Feel free to add a 1lb of scampi, cod or any seafood you choose for extra flavour. The fresh Parmesan really gives the dish the kick it needs. This dish is served best with white wine under the stars.

Fettuccine with Artichokes, Parsley and Parmesan Cheese

without cod

 

with cod and tomatoes

 


Ingredients:

1 can of artichokes, drained and sliced ** not marinated just a can of artichoke hearts**
2 Tbsps of extra virgin olive oil
2 cloves of garlic, peeled
6-8 Tbsps of white wine **we used Sauvignon Blanc from Quail's gate in Kelowna, BC** DO NOT USE COOKING WINE IT IS TOO SALTY!
3 Tbsps of chopped flat Italian parsley
1/2 cup of grated fresh Parmesan cheese ** do not use from a can**
3/4 pound of pasta, fettuccine or spaghetti
a handful of grape tomatoes *optional

Directions:

Heat oil in a heavy skillet over medium heat.  Add garlic and sauté for 1 minute. Add prepared artichoke pieces to the skillet. Sauté until soft and lightly browned, about 5 minutes. Add wine , reduce heat to medium - low, cover and simmer for 5 minutes.  Stir in 1 and 1/2 Tbsps of parsley. Season with salt and pepper to taste.

Meanwhile cook the pasta, in a large pot of boiling lightly salter water until tender but still firm to bite or al dente about 10-12 minutes. Drain pasta in colander and reserve some of the pasta water.

Return pasta to the pot, add artichoke sauce and half the cheese and toss to blend, adding some of the pasta water if dry. Season to taste with salt and pepper.

Transfer to bowl. Sprinkle with the remaining cheese and 1 and 1/2 Tbsps of parsley and serve warm.