Fettuccine with Fresh Artichokes

Fettuccine with fresh artichokes!

Olive oil, cleaned, quartered artichokes & stems, garlic, white wine, fresh parsley, fresh mint (salt and pepper top taste) water, grated cheese

Heat olive oil and garlic. Raise the heat. Add artichokes, salt , pepper. When wilted, add 1 cup water, one cup vino. Cover tightly and reduce heat. Let simmer for 30-40 minutes. Add fresh parsley and fresh mint (wild always better, called mentuccia in Italy--stronger flavor than just regular old mint! It grows roadside in Rome!)

Cook the pasta al dente, toss with the artichoke sauce and add some grated Parmigiano Reggiano. toss. Sprinkle a little more parsley on top. Eat like a king. You can also add peas or and /or fresh mushrooms when the artichokes are 1/2 cooked.

Hint:

I always cover the heavy skillet or pot with brown paper so none of the vapor escapes--and then put the lid on. This is the way I was taught in 1971 by the "portiera" (concierge or door lady) of our first apartment in Rome on Via Alberto Cadlolo # 15. Grazie ancora, Domenica Centini!

This picture is courtesy of Katie Mc Cray, taken in April 2008 in a little trattoria near Hadrian's Villa (Villa Adriana) We visited the ruins--quite near to Tivoli and Villa d'Este.