Fettucine with Grilled Artichokes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 fresh artichoke hearts juice of 1 lemon 4 Tbsps olive oil
1 head garlic, peeled, cloves crushed 4 cups chicken stock 1/2 cup corn kernels
2 Tbsps chervil, chopped 2 tsps marjoram, chopped 3 Tbsps butter
salt and pepper to taste fresh fettucine for 4



1 Prepare artichoke hearts by rubbing with lemon juice and 2 Tbsps 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, margoram and butter. Simmer until butter has been incorporated, then adjust seasonings with salt and pepper as needed.
2 Cook fresh pasta in rapidly boiling salted water until firm to the tooth (al dente). Drain and toss with the sauce. Serve immediately.

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