Artichoke Alfredo

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!


Ingredients
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

Process

1. Put stock pot of salted water on and bring to a boil. (For cooking pasta)
2. Melt butter in a large skillet over medium heat.
3. Add onions and cook until soft (5 to 10 minutes)
4. Add garlic and simmer for 2 minutes.
5. Increase heat to medium high.
6. Add artichoke hearts and cook until moisture cooks off and they seem to brown.
7. Remove from heat. (if water is boiling add the fettuccine and cook according to directions)
8. Add sour cream and stir.
9. Add 1 cup of heavy cream and stir.
10. Add cheese and stir.
11. Add herbs and spices and stir.
12. Return over low heat. Add milk to thin sauce a bit if needed.
13. Cook pasta according to directions. Drain pasta and put in large bowl.
14. Pour sauce over pasta and toss to coat and combine.
15. Cover bowl of pasta with sweet pepper strips and toss to combine and serve with a large serving spoon.