Fettuccine alla Turque

Pasta with Artichokes, Lemon, and Cream

Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 2 large artichokes
  • 1 lemon
  • ¼ cup olive oil, plus


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