Fettuccine With Artichokes, Hazelnuts & Cream (Recipe)

Fettuccine With Artichokes,
Hazelnuts & Cream

S e r v e S 4

Kosher salt

2 Tbs. unsalted butter

2 Tbs. extra-virgin olive oil

1 small yellow onion, minced

4 large artichoke bottoms,

halved, in lemon water

(see p. 195)

Freshly ground black pepper

1 cup homemade chicken broth

(or equal parts water and

lower-salt canned broth)

1 cup heavy cream

1 cup coarsely chopped toasted

hazelnuts

2 Tbs. minced fresh flat-leaf

parsley; more for garnish

1 lb. dried fettuccine

1. Put a large pot of salted water on to boil over high heat. Heat the butter and 

olive oil in a 12-inch skillet over moderately low heat. Add the onion and cook 

until softened, about 10 minutes. Meanwhile, cut each artichoke half into very 

thin wedges (about 8 per half). Return the wedges to the lemon water. When 

the onion is soft, drain the artichokes and add them to the skillet. Season with 

salt and pepper; stir to coat. Cover and reduce the heat to low. Cook until the 

artichokes are tender, 20 to 30 minutes. Check occasionally to be sure they’re 

not burning or sticking; adjust the heat accordingly and add a tablespoon or 

two of water if necessary to prevent burning. Add the broth, cream, hazelnuts, 

and 2 Tbs. parsley to the skillet and bring to a simmer over medium-high 

heat. Simmer until thickened slightly, 8 to 10 minutes. Taste and adjust the 

seasonings.

2. While the sauce is reducing, cook the pasta in the boiling water until al 

dente. Set aside 1 cup of the pasta water, drain the pasta, and return it to 

the warm pot. Add the sauce to the pasta and toss well. If the sauce is too 

thin, return the pot to medium heat and cook until the pasta absorbs most 

of it. If the pasta seems dry, moisten with some of the reserved water. Serve 

immediately in warm bowls, garnishing each portion with a little more parsley. 

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