Fettuccine with Artichokes, Hazelnuts and Cream

By á-2053

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 chicken broth
• 1 cup heavy cream
• 1/2 cup coarsely chopped toasted hazelnuts
• 2 Tbs. minced fresh flat-leaf parsley
• 1 lb. fettuccine

Preparation

Step 1

Heat butter and olive oil in a skillet over moderately low heat. Add the onion and cook until tender, about 10 minutes.

Cut each artichoke bottom half into very thin wedges and return to 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 - 30 minutes. Check occasionally to be sure they're not burning or sticking, adjust the heat accordingly and add a Tbs. 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 - 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 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 pasta water. Serve immediately in warm bowls, garnishing with more parsley .