Fettuccine Con Carciofi
|4 x artichokes
1 x lemon, halved
1 lb. fettuccine pasta (450gms)
4 Tbsps extra virgin olive oil (60ml)
2 x garlic cloves, chopped
2 x dried chili peppers, crushed (optional)
20 x cherry tomatoes, halved
1 cup white wine (240ml)
1 jar of tomato puree (750ml)
6 x mint leaves, chopped
Salt to taste
2 Tbsps unsalted butter (30ml)
A generous sprinkle of parmigiano cheese, freshly grated
Clean artichokes by removing all the tough outer leaves until you get to a pale yellow centre. Peel outer tough skin of artichoke stems with a pairing knife. Trim 1/3 off the tops of each artichoke and rub with lemon.
Squeeze lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent from browning. Place fettuccine in salted boiling water. Stir to prevent from sticking together. Add olive oil, garlic and chili to a saucepan and sauté until golden. Remove artichokes from water and chop roughly. Add artichokes, tomatoes and wine to the pan.
Once wine has reduced, add tomato puree, mint and salt. Allow to simmer for approximately 15 minutes. About 2 minutes before the fettuccine is at the 'al dente' stage, drain, conserving approximately 1 cup of pasta water.
Add fettuccine and pasta water to the pan. Then add butter and parmigiano and cook all together for an additional 30 seconds. Serve immediately.