Artichoke and Tortellini - Large group

By á-595

Ingredients

• 30 tbsp butter or 3.75 sticks
• 5 tbsp olive oil
• 5 cloves of garlic, finely chopped
• 6 1/4 cups heavy cream
• 2 1/2 cups parmesan
• 30 fresh artichokes
• 5 - 8 oz. bags of Barilla cheese tortellini
• 2 1/2 cups early peas

Details

Servings 20

Preparation

Step 1

Clean artichokes by cutting off the stems and top third and then cut into quarters. Remove the furry choke. Dip the artichokes in a bowl of cool water with 1 to 2 tbsp lemon juice. Or you can steam them then cut into quarters.

In a large skillet, heat 10 tbsp of the butter and oil and saute the artichoke quarters until they are tender. Remove them from the heat and transfer them into a small bowl, set aside, and keep warm.

Cook the tortellini.

While the tortellini is cooking, heat the remaining 20 tbsp of the butter in the same skillet. When melted, add the garlic and saute until they just begin to color. Add the cream and heat just to the boiling point. Add the peas and artichokes to heat.

Drain the tortellini.

Mix the tortellini and sauce in a large bowl. And top with parmesan.