Fettuccine with Asparagus, Artichokes and Lemon Thyme

[Guest guest]

This is what I had for tea tonight. It was pretty good.

Jo.

 

 

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<mx2 source= " MasterCook 5.0 " date= " November 01, 2000 " >

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<Nam>

Fettuccine with Asparagus, Artichokes and Lemon Thyme

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<RcpE name= " Fettuccine with Asparagus, Artichokes and Lemon Thyme "

author= " Jo Cosgriff " >

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<![CDATA[

* Exported from MasterCook *

 

Fettuccine with Asparagus, Artichokes and Lemon Thyme

 

Recipe By :Jo Cosgriff

Serving Size : 2 Preparation Time :0:00

Categories : Herbs Main Course

Pasta Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 nests fettuccine

2 tbsps extra virgin olive oil -- (or half oil and hal

4 shallots -- finely chopped

1 clove garlic -- (or 2)

1 bunch asparagus

2 globe artichokes

2 tbsps fresh lemon thyme leaves

50 g Pecorino cheese -- freshly grated

salt and freshly ground black pepper -- to taste

 

Have a bowl of water with a squeeze of lemon juice in it standing by.

Prepare the artichokes by first removing half of the outer green leaves.

Cut the top half or two-thirds off of the artichoke and discard. Dip the

cut artichoke into the lemon water. Continue to remove any leaves that

have any green colour to them as they are tough (it may look like you are

wasting a lot, but you really don't want to eat the green parts - trust

me). Cut off the stem where it joins to the base of the artichoke (which

is the flower), dip in the lemon water and set aside. Once only the

inner, yellow part of the artichoke remains, cut the it in half lengthwise

and scrape out the hairy choke with a teaspoon. Dip the halves in the

lemon water again, then cut each half into three or four wedges,

lengthwise. Place the artichoke pieces in the bowl of lemon water. They

will keep there without going brown until you are ready to cook them. If

the stem of the artichoke was in good shape (i.e. nice and crispy, not

brown and limp), cut off the outer green part, as the inner, pale part and

the base of the flower are edible (and may even be the best parts). Chop

into pieces of about the same size as the artichoke wedges and add to the

lemon water. Repeat with the other artichoke.

 

To prepare the asparagus, remove the woody base of the stem by snapping at

the lowest point it will break naturally. Discard the tough bases. Cut

off the asparagus tips and set aside. Cut the remaining stems into

approximately 3 cm lengths.

 

Bring a large saucepan of water to the boil, add salt and cook the

fettuccine according to the packet instructions. When cooked al dente,

pour in some cold water to stop the cooking, then drain in a colander.

 

Meanwhile, heat the oil (or oil and butter) in a medium, heavy-based

saucepan over medium-low heat, then add the shallots and garlic and sauté

gently until softened. Add the lemon thyme leaves (just strip them

straight off the stems and throw them in) and stir. Drain the artichoke

pieces and add them along with the asparagus pieces (but not the tips) to

the pan. Sauté gently until the asparagus is about half cooked. Add the

asparagus tips and continue to sauté, stirring occasionally, until the

asparagus is tender.

 

Once the pasta and the vegetables are cooked, turn off the heat, and

combine them in one pan. Add the Pecorino cheese and salt and pepper to

taste, and mix in. Serve immediately.

 

Start to Finish Time:

" 0:40 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1144 Calories (kcal); 18g Total Fat; (13% calories from fat);

38g Protein; 208g Carbohydrate; 0mg Cholesterol; 141mg Sodium

Food Exchanges: 13 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

NOTES : I made this on 1/11/00 when I had some asparagus and artichokes in

the fridge and wondered what to do with my new pot of lemon thyme

growing outside the kitchen door. It was quite good, if I do say

so myself.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 2 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Herbs

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " fettuccine " unit= " nests " qty= " 6 " ></IngR>

<IngR name= " extra virgin olive oil " unit= " tbsps " qty= " 2 " >

<IPrp>

(or half oil and half butter)

</IPrp>

</IngR>

<IngR name= " shallots " qty= " 4 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

(or 2)

</IPrp>

</IngR>

<IngR name= " asparagus " unit= " bunch " qty= " 1 " ></IngR>

<IngR name= " globe artichokes " qty= " 2 " ></IngR>

<IngR name= " fresh lemon thyme leaves " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " Pecorino cheese " unit= " g " qty= " 50 " >

<IPrp>

freshly grated

</IPrp>

</IngR>

<IngR name= " salt and freshly ground black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Have a bowl of water with a squeeze of lemon juice in it standing by.

Prepare the artichokes by first removing half of the outer green leaves.

Cut the top half or two-thirds off of the artichoke and discard. Dip the

cut artichoke into the lemon water. Continue to remove any leaves that have

any green colour to them as they are tough (it may look like you are wasting

a lot, but you really don & apos;t want to eat the green parts - trust me).

Cut off the stem where it joins to the base of the artichoke (which is the

flower), dip in the lemon water and set aside. Once only the inner, yellow

part of the artichoke remains, cut the it in half lengthwise and scrape out

the hairy choke with a teaspoon. Dip the halves in the lemon water again,

then cut each half into three or four wedges, lengthwise. Place the

artichoke pieces in the bowl of lemon water. They will keep there without

going brown until you are ready to cook them. If the stem of the artichoke

was in good shape (i.e. nice and crispy, not brown and limp), cut off the

outer green part, as the inner, pale part and the base of the flower are

edible (and may even be the best parts). Chop into pieces of about the same

size as the artichoke wedges and add to the lemon water. Repeat with the

other artichoke.

</DirT>

<DirT>

To prepare the asparagus, remove the woody base of the stem by snapping at

the lowest point it will break naturally. Discard the tough bases. Cut off

the asparagus tips and set aside. Cut the remaining stems into

approximately 3 cm lengths.

</DirT>

<DirT>

Bring a large saucepan of water to the boil, add salt and cook the

fettuccine according to the packet instructions. When cooked al dente, pour

in some cold water to stop the cooking, then drain in a colander.

</DirT>

<DirT>

Meanwhile, heat the oil (or oil and butter) in a medium, heavy-based

saucepan over medium-low heat, then add the shallots and garlic and sauté

gently until softened. Add the lemon thyme leaves (just strip them straight

off the stems and throw them in) and stir. Drain the artichoke pieces and

add them along with the asparagus pieces (but not the tips) to the pan.

Sauté gently until the asparagus is about half cooked. Add the asparagus

tips and continue to sauté, stirring occasionally, until the asparagus is

tender.

</DirT>

<DirT>

Once the pasta and the vegetables are cooked, turn off the heat, and combine

them in one pan. Add the Pecorino cheese and salt and pepper to taste, and

mix in. Serve immediately.

</DirT>

</DirS>

<TTim elapsed= " 0:40 " />

<Note>

I made this on 1/11/00 when I had some asparagus and artichokes in the

fridge and wondered what to do with my new pot of lemon thyme growing

outside the kitchen door. It was quite good, if I do say so myself.

</Note>

</RcpE></mx2>

 

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