Fettuccine with Artichokes and Parmesan

Satisfy your cravings for pasta with this dish of Fettuccine with Artichokes and Parmesan. Learn how to create this savory pasta delight with our step-by-step recipe.

Fettuccine with Artichokes and Parmesan

Ingredients

• 4 cups jarred artichokes in water

• ¼ cup olive oil

• 4 garlic cloves, minced

• 2 anchovy fillets, minced

• 1 Tablespoon fresh oregano

• 1/8 teaspoon red chili flakes

• ½ cup dry white wine

• ½ pound fettuccine

• ½ cup Parmesan cheese

• 1/4 cup fresh parsley

• 1 ½ teaspoons lemon zest

• 2 Tablespoons baked breadcrumbs for topping

Method

1. Cook the fettuccine according to package directions, drain, and set aside. Saving 1/14 cup of the pasta water in reserve.

2. Rinse the artichoke hearts and cut away any loose leaves, slice in half

3. Heat 1 Tablespoon olive oil in a large saucepan, and cook the artichoke hearts until spotty brown, about 7 or 8 minutes.  Stir in garlic, anchovies, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Stir in the wine and bring to a simmer.

4. Add the pasta back into the pot you cooked it in, add 1 cup of the reserved pasta water, the artichoke mixture, Parmesan, parsley, lemon zest, and the remaining olive oil. Toss to combine.

Serve in a pasta bowl with more parmesan and the baked breadcrumbs on top