Fettuccine alla Turque

Pasta with Artichokes, Lemon, and Cream

Preparation info

  • Serves


    • Difficulty


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.


  • 2 large artichokes
  • 1 lemon
  • ¼ cup olive oil, plus 2 to 3 tablespoons for the artichokes
  • Salt and freshly ground pepper
  • ½ cup fresh peas
  • ½ cup julienned carrots (optional)
  • 1 cup sliced (¼ inch) red onion
  • cups heavy cream
  • 2 teaspoons grated lemon zest covered with a little fresh lemon juice
  • 2 to 4 tablespoons chopped fresh dill
  • 6 ounces fresh fettuccine
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional)


    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 add to the pan. Squeeze a little lemon juice over the artichokes and cook covered, stirring occasionally, until cooked through but not soft, 5 to 7 minutes. Season with salt and pepper. (Artichokes can be prepared up to 6 hours in advance.)

    Heat a large saucepan of water to boiling. Add the peas and boil 1 minute. Remove and refresh in ice water. Add the carrot julienne, if using, to the boiling water and blanch until crisp-tender, 1 to 2 minutes. Drain and refresh in ice water.

    Heat a large pot of salted water to boiling for the pasta.

    Heat ¼ cup olive oil in a large skillet over medium heat. Add the onion and cook until tender. Stir in the cream, artichokes, peas, carrots, lemon zest and juice, dill, and salt and pepper to taste. Cook until the cream is slightly reduced but not thick and gluey.

    Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin.

    Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss to combine. Sprinkle with Parmesan and parsley if you like. Serve hot.