Artichoke Ham Fettuccine Recipes

PASTA WITH ARTICHOKES AND PANCETTA

Steps:

• Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
• Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
• Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
• Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
• Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

HAM FETTUCCINE BAKE

Steps:

• In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside., In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas., Transfer to a greased 11x7-in. baking dish; sprinkle with bread crumb mixture., Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

FETTUCCINE WITH ARTICHOKES

Steps:

• Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
• Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
• While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

EASY ALFREDO & ARTICHOKE FETTUCCINE

Steps:

• Cook fetticine in boiling water 2 tablespoons olive oil.
• Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
• Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
• When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
• Slightly rinse noodles and drain thoroughly.
• Add noodles and artichokes to the alfredo sauce and mix completely.
• Warm on stove for about 15 minutes.
• Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
• Serve warm.

FETTUCCINE WITH ARTICHOKE HEARTS

Steps:

• Spread the artichoke hearts on paper towels to dry them thoroughly.
• Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
• Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
• Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
• Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.

QUICK AND CREAMY HAM FETTUCCINI

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly. , Add broccoli. Reduce heat; simmer, uncovered, for 7-10 minutes or until broccoli is crisp-tender, stirring occasionally. Stir in the ham, 1/2 cup cheese, garlic salt, pepper, oregano and nutmeg. Drain fettuccine; serve with sauce. Sprinkle with remaining cheese.