Prep Time:
30 Minutes
Cook Time:
20 Minutes
Servings:
4
30 Minutes
Cook Time:
20 Minutes
Servings:
4
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 564
Total Fat: 17g
Total Carbs: 66g
Protein: 30g
I’ve never had Artichokes before, so when I saw this recipe in an e-mail from Better Homes and Gardens, I thought “Hey, I should try that!”. I got all the ingredients, accept the baby artichokes, which I couldn’t find. I decided to try regular artichokes instead, which I boiled to make more tender, but unfortunately most of it was too tough. If you can’t find baby artichokes, use artichoke hearts instead, which can be found in the canned food section. Other than the artichokes being to tough, the rest of the recipe was good, very good flavor. The inner parts of the artichoke that were tender didn’t have a whole lot of flavor, so I guess I can say I don’t dislike artichokes, but so far I’m not amazed by them either. The original recipe called for this to be served over a slice of toasted Italian country loaf bread, I went without the bread.
INGREDIENTS:
- 8 oz dried Fettuccine
- 8 baby artichokes or one 9 oz package frozen artichoke hearts, thawed and halved lengthwise
- 4 cloves Garlic, minced
- 3 tbsp Olive Oil
- 1 lb shrimp in shells, peeled and deveined (reserve shells for broth)
- 1/2 cup dry white wine
- 2 plum tomatoes, finely chopped
- 1 cup shrimp broth (see recipe below)
- 1 tbsp butter
- 1 lemon
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 tbsp snipped fresh italian parsley
DIRECTIONS:
- Cook pasta according to package directions; drain and set aside.
- Meanwhile, cut off bases of baby artichokes, if using. Snap off outer leaves until pale green petals are reached. Cut off top third of an artichoke; trim the artichoke stem. Quarter artichoke lengthwise and remove fuzzy ‘choke’ if necessary. Repeat with remaining artichokes.
- In a large skillet, cook garlic in 2 tablespoons of the hot olive oil for 30 seconds; remove from skillet. Add artichokes to skillet and cook for 1 minute. Add shrimp and wine to skillet. Cook and stir for 2 minutes or until shrimp turn pink. Stir in tomatoes, broth, butter, lemon peel, salt, nutmeg and cooked pasta; heat through. Mix in the parslely and drizzle with remaining olive oil.
Shrimp Broth: In a large saucepan, combine 3 cups water, the reserved shells from the 1 pound of shrimp, 4 sprigs flat-leaf parsley, 1 slice lemon, and 1/4 teaspoon ground black pepper. Bring to boiling over high heat; reduce heat. Simmer, uncovered, for 10 minutes. Strain and set aside until serving time.
