Oh me oh my oh - this one is to die for. Seriously. This is not heart or cholesterol friendly - but boy is it GOOD! I got this originally from the Cook's Country magazine (from makers of Cook's Illustrated another favorite of ours). The recipe, a runner up in a contest, was created by Mary Shivers of Ada Oklahoma - so thanks Mary! I tweaked the recipe a bit to add some of our garden bounty, and know the recipe could be tweaked to be friendlier on the waistline! This was a perfect end of summer meal - just as it is - a one bowl wonder! Enjoy!
4 tablespoons butter
1 finely chopped onion
1 minced clove of garlic
2 cans quartered artichoke hearts, drained and coarsely chopped
1/2 cup sour cream
1 and 1/4 cups heavy cream
1/2 cup finely grated Parmesan cheese
1/4 cup chopped fresh basil
a couple tablespoons chopped fresh oregano
a couple tablespoons lemon juice (plus zest if using fresh)
salt and pepper
1/4 cup (or more) milk
2 sweet red peppers, cut into strips of julienne for a raw garnish
1 lb. box of fettuccine
- Put stock pot of salted water on and bring to a boil. (For cooking pasta)
- Melt butter in a large skillet over medium heat.
- Add onions and cook until soft (5 to 10 minutes)
- Add garlic and simmer for 2 minutes.
- Increase heat to medium high.
- Add artichoke hearts and cook until moisture cooks off and they seem to brown.
- Remove from heat. (if water is boiling add the fettuccine and cook according to directions)
- Add sour cream and stir.
- Add 1 cup of heavy cream and stir.
- Add cheese and stir.
- Add herbs and spices and stir.
- Return over low heat. Add milk to thin sauce a bit if needed.
- Cook pasta according to directions. Drain pasta and put in large bowl.
- Pour sauce over pasta and toss to coat and combine.
- Cover bowl of pasta with sweet pepper strips and toss to combine and serve with a large serving spoon.