Fettucine and Grilled Artichokes

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Fettucine with Grilled Artichokes

 

Recipe By : Cindy Pawlcyn, Fog City Diner

Serving Size : 4 Preparation Time :0:20

Categories : Entree Great California

Pasta

 

Amount Measure Ingredient -- Preparation Method

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4 fresh artichoke hearts

Juice of

1 lemon

4 tablespoons olive oil

1 head garlic -- peeled

1 clove crushed

4 cups chicken stock

1/2 cup corn kernels

2 tablespoons chopped chervil

2 teaspoons chopped marjoram

3 tablespoons butter

Salt and pepper -- to taste

12 ounces fresh fettucine

 

Prepare artichoke hearts by rubbing with lemon juice and 2 Tbs. olive oil.

Grill until tender. Slice thin.

 

In a large saute pan, heat 2 Tbsps. olive oil to the point of smoking, then

reduce heat to medium. Add garlic and saute until golden brown. Add sliced

artichokes and toss well. Add chicken stock and reduce until sauce begins

to take on body. Add corn, chervil, marjoram and butter. Simmer until

butter has been incorporated, then adjust seasoning with salt and pepper.

 

Meanwhile, cook fresh pasta in rapidly boiling salted water until al dente.

Drain and toss with sauce.

 

Cindy Pawlcyn's restaurants are: Bistro Roti, Bix, Buckeye Roadhouse, Fog

City Diner (also a book by that name), Mustards Grill, and Tra Vigne. They

are in the San Francisco, Marin and Napa areas. From 1993 (ISBN

0-9620472-5-2) Kathleen DeVanna Fish: The Great California Cookbook: The

Chefs' Secret Recipes (Bon Vivant Press); Pat H. McRecipe, 03 Nov 96.

 

 

 

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