Fettuccine alla Turque

Name: Fettuccine alla Turque (Pasta with Artichokes, Lemon, and Cream)
Yield: Serves 2
Cuisine: Turkey
Ingredients: 2 teaspoons grated lemon zest covered with a little fresh lemon juice; 2 to 4 tablespoons chopped fresh dill; ½ cup julienned carrots (optional); 6 ounces fresh fettuccine; 2 tablespoons freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley (optional); 1 cup sliced (¼ inch) red onion; Salt and freshly ground pepper; ¼ cup olive oil, plus 2 to 3 tablespoons for the artichokes; ½ cup fresh peas; 2 large artichokes; 1 lemon; 1¼ cups heavy cream

Pasta with Artichokes, Lemon, and Cream

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This pasta is a free interpretation of the flavors of Turkey. You might want to add a few blanched strips of carrot as well for an accent in this pale green-and-cream-colored dish.

Ingredients

2 large artichokes
1 lemon
¼ cup olive oil, plus

Asia
Turkey
Vegetarian
Pasta
Mediterranean

Method

Remove all the leaves from the artichokes, then pare the hearts. Using a sharp spoon, remove the fuzzy chokes. Cut the hearts into ¼-inch slices and drop them in water acidulated with lemon juice. Heat 2 to 3 tablespoons olive oil in a sauté pan or skillet over medium heat. Drain the artichokes and