Friday, May 8, 2009

Fettuccine with Artichokes and Chicken

There was a great article in last month’s Saveur about artichokes, and that’s where I found this recipe. Here in Austin, I only ever see globe artichokes and on rare occasions a purple variety. So, when I noticed that this recipe was made with baby artichokes, I thought I would have to just go with large ones and cut them into smaller pieces once cleaned. Off I went to Whole Foods where I found some lovely, giant globe artichokes and as I piled them into my cart a nice woman struck up a conversation. She asked how I planned to use them and went on to tell me about the amazing stuffed artichokes she once enjoyed in Italy. I explained that I wished I could find the baby size but was going to make do. And, then she said that she just saw some baby artichokes right over there. Perfect. Today’s lesson: always engage in conversations with strangers when grocery shopping. You never know what you might learn. I was thrilled to bring home baby artichokes and got right to work on this dish.

First, the artichokes were cleaned, trimmed, halved and left to soak in acidulated water. If you click on the link above for this recipe, there is also a handy slideshow of the steps taken to clean baby artichokes. Next, oil was heated in a dutch oven and garlic, carrots, and dried porcini were added. Once cooked until soft, chopped pieces of boneless chicken were seasoned and added to the pan with some tomato paste. Chicken thighs were recommended, but I had boneless breasts in the refrigerator and used those instead. The chicken cooked until browned, and then white wine vinegar was added which began the sauce and deglazed the pan. The artichokes were drained and placed in the pan along with Mexican mint marigold (or tarragon) and chicken broth. This was brought to a boil and then simmered for 40 minutes. Near the end of the simmering time, fettuccine was cooked separately in boiling water. It was drained, some of the pasta boiling water was reserved, and the pasta was added to the dutch oven. Grated parmigiano reggiano was stirred in, and some pasta water was used to extend the sauce.

This was a fantastic, hearty meal that’s a little difficult to describe. It was earthy with layers of flavor, yet it was spring-like and not heavy. The sauce was not thick or rich, but the simmering had transformed all the parts into something quite interesting that paired very nicely with artichokes and chicken. The few mushrooms were just enough to provide a woodsy note, and the vinegar’s acidity played its part. I’m lacking a good way to sum up how great this actually tasted, so you’ll just have to try it. And, I’ll have to make it a few more times until I can figure out how to explain it better.


28 comments:

  1. Because there are never enough 'choke dishes! Like how you kept those big hunks in there.

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  2. I still have yet to try cooking with fresh artichokes - may have to try this recipe!

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  3. how nice to be able to pop one of those artichokes into your mouth and enjoy every green little bite...

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  4. Delicious pasta with artichokes - excellent!

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  5. Usualy when I eat artichoke they always end up being a dip. haven't tried it with pasta yet. Looks good.

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  6. Wow, I never combine this two together, sounds really delicious.

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  7. Does it get better than this - looks wonderful and I cannot wait to try. Next week, we're headed to central CA for a bike race and I plan to stop and stock up on some artichokes

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  8. mmm! artichokes are one of my fav vegetables! but I had no idea they also came in purple! cool!
    the pasta looks amazing!

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  9. You are so inspirational. Whenever I see artichokes, I run the other way because I hate peeling them and cutting off all of the fibrous regions. Sounds and looks as though that wasn't a barrier in an awesome meal!

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  10. I love artichokes but have never tried cooking them as trimming them looks like a tedious job! This recipe sounds and looks really yummy.

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  11. this looks yummy! i love both fettucine and artichokes. thanks for posting the link to how to clean the artichokes! i always use canned ones because i dont know how to prepare a fresh artichoke properly :(

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  12. This looks really hearty and just so delicious! Sometimes a dish is just so good-there aren't enough words to describe it.

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  13. Thanks for stopping by my blog and giving me the chance to find you. I love your blog and this dish in particular. I'll be stopping by regularly. Keep up the good work.

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  14. those artichokes are just gorgeous! i'll bet this was super delicious!!

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  15. Wow. that dish looks awesome!

    I love talking to people in the grocery store!

    Your pictures look great!

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  16. I could pick up those artichokes & eat & eat:-) thanks for the link!

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  17. Your meal looks so fresh. I love artichokes. Hard to find fresh around here. Beautiful!

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  18. i've never had artichokes prepared like this, but i have a feeling i'd like 'em quite a bit. i'm glad a stranger could lend a hand. :)

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  19. I'm so used to the 'ladle the sauce over the plated pasta' method but I like how everything is finished in the dutch oven. Your description is more than enough to pique my interest in a dish that looks hearty but is not heavy. This looks delicious!

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  20. I can never find baby artichokes...This recipe has convinced me to redouble my efforts and strike up conversations in the produce section.

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  21. I'm reading food blogs before lunch - such a bad idea! I would love this meal and just might make it this week.

    The market across the street from me has delicious artichokes but I've never had them in pasta before!

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  22. That looks so satisfying. I love a big bowl of pasta. I have to start cooking more with fresh artichokes, they look so good.

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  23. Oh, you don't have to describe more than you already have, Lisa. A picture says a thousand words. This looks really good.

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  24. You did a great job describing the dish. It looks wonderful and I am happy to have discovered your blog.

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  25. I've had trouble making artichokes before. I should give it another try. Thanks for the inspiration!

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  26. Lovely way to prepare artichokes... I always like them in bigger chunks so I can really savor the texture.

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  27. YUM! I love artichokes. Delicious.

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