Fettucine with Artichokes (Fettuccine Con Carciofi)

We have started some of the renos on our house…new lights today.  Slowly but surely we will update.  It is amazing how much just new light fixtures make a difference.
Since the electrician was here longer than anticipated, I wanted to make something quick and easy for supper..what better than pasta for that.
This recipe is courtesy of David Rocco.  You should really try to use fresh artichokes for this recipe if you can find them, and have the time (I have included the original recipe for your use)..sadly we live in a remote area in Alberta and it is pretty hard to find decent fresh artichokes, so I substituted in canned (roughly 2 cups).  This recipe is a definate keeper, although when I find fresh artichokes…I will for sure try that version – I bet it would be even better.
  • 4 artichokes (I substituted 2 cups canned)
  • 1 lemon, halved (you don’t need if you use canned artichokes)
  • 1 pound fettuccine pasta (roughly 450 gms – I actually used a 500gm package)
  • 4 tablespoons extra virgin olive oil (60ml)
  • 2 garlic cloves, chopped
  • 2 dried chili peppers, crushed (optional)
  • 20 cherry tomatoes, halved
  • 1 cup white wine (240ml)
  • 1 jar of tomato puree (750ml)
  • 6 mint leaves, chopped
  • Salt to taste
  • 2 tablespoons unsalted butter (30ml)
  • A generous sprinkle of parmigiano cheese, freshly grated


  1. Clean artichokes by removing all the tough outer leaves until you get to a pale yellow centre.
  2. Peel outer tough skin of artichoke stems with a pairing knife.
  3. Trim 1/3 off the tops of each artichoke and rub with lemon.
  4. Squeeze lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent from browning.
  5. Place fettuccine in salted boiling water. Stir to prevent from sticking together.
  6. Add olive oil, garlic and chili to a saucepan and sauté until golden.
  7. Remove artichokes from water and chop roughly.
  8. Add artichokes, tomatoes and wine to the pan.
  9. Once wine has reduced, add tomato puree, mint and salt.
  10. Allow to simmer for approximately 15 minutes.
  11. About 2 minutes before the fettuccine is at the ‘al dente’ stage, drain, conserving approximately 1 cup of pasta water.
  12. Add fettuccine and pasta water to the pan.
  13. Then add butter and parmigiano and cook all together for an additional 30 seconds. Serve immediately

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