Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Fettuccine with Artichokes, Hazelnuts & Cream

Article Image
Scott Phillips

Servings: four as a main course; eight as a first course

Try this as a main course, with a crisp salad before or after.

Ingredients

  • Kosher salt
  • 2 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 1 small yellow onion, minced
  • 4 large artichoke bottoms, halved, in lemon water
  • Freshly ground black pepper
  • 1 cup homemade chicken broth (or equal parts water and low-salt canned broth)
  • 1 cup heavy cream
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 2 Tbs. minced fresh flat-leaf parsley; more for garnish
  • 1 lb. dried fettuccine

Nutritional Information

      Nutritional Sample Size bsed on four servings
      Calories (kcal) : 920
      Fat Calories (kcal): 420
      Fat (g): 46
      Saturated Fat (g): 19
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 95
      Sodium (mg): 680
      Carbohydrates (g): 98
      Fiber (g): 13
      Protein (g): 34

Preparation

  • Put a large pot of salted water on to boil over high heat. Heat the butter and olive oil in a 12-inch skillet over moderately low heat. Add the onion and cook until softened, about 10 min. Meanwhile, cut each artichoke half into very thin wedges (about 8 per half). Return the wedges to the lemon water. When the onion is soft, drain the artichokes and add them to the skillet. Season with salt and pepper; stir to coat. Cover and reduce the heat to low. Cook until the artichokes are tender, 20 to 30 min. Check occasionally to be sure they’re not burning or sticking; adjust the heat accordingly and add a tablespoon or two of water if necessary to prevent burning. Add the broth, cream, hazelnuts, and 2 Tbs. parsley to the skillet, and bring to a simmer over medium-high heat. Simmer until thickened slightly, 8 to 10 minutes. Taste and adjust the seasonings.
  • While the sauce is reducing, cook the pasta in the boiling water until al dente. Set aside 1 cup of the pasta water, drain the pasta, and return it to the warm pot. Add the sauce to the pasta and toss well. If the sauce is too thin, return the pot to medium heat and cook until the pasta absorbs most of it. If the pasta seems dry, moisten with some of the reserved water. Serve immediately in warm bowls, garnishing each portion with a little more parsley.

Reviews

Rate or Review

Reviews

  • Sukai94 | 03/01/2009

    Great recipe. It takes some work to peel the raw artichokes but I have tried making this with canned artichokes and there is no substitute for fresh. I am not a vegetarian but have been trying to find good meatless main dishes and this is one that I love to serve when artichokes are in season. Some members of my family do not like hazelnuts so pine nuts can be substituted. If you would like too add meat thinly sliced prosciutto and/or diced chicken will add a nice touch.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks