Fettuccine Ai Carciofi Recipe

Make the dough

On a clean work surface mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms.

Knead the dough

Bring the dough together with your hands and knead for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, sprinkle up to 1 tablespoon water; if too sticky, dust with a little flour. Form into a ball, wrap in plastic, and rest at room temperature for 30 minutes.

Roll and cut

Divide rested dough into 4 pieces. Flatten one piece and feed through a pasta machine on the widest setting a few times, folding once, then progressively thin the sheet to setting 5 (or to about 1–2 mm). Lightly flour and run through fettuccine cutter (or roll thinly and cut 1/4- to 3/8-inch wide strips by hand). Toss cut fettuccine lightly with a dusting of semolina to prevent sticking; place on a tray while you finish remaining dough.

Dry briefly

Let the cut fettuccine rest 10–15 minutes to lose surface tackiness while you prepare the sauce. Do not let it dry out completely.

Prepare fresh artichokes (if using fresh)

If using fresh artichokes: fill a bowl with acidulated water (1 quart water + 2 tbsp lemon juice). Trim stems and remove tough outer leaves until you reach the tender heart and pale leaves. Cut off the top 1/3, halve, and remove the fuzzy choke with a small spoon. Immediately drop pieces into acidulated water. When all are prepped, drain and pat dry, then thinly slice hearts; you should have about 2–2 1/2 cups sliced artichoke hearts for 3 artichokes.

Sauté aromatics and artichokes

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the sliced fresh or jarred artichoke hearts and sauté 4–6 minutes until edges begin to color.

Deglaze and simmer

Add 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits; simmer until mostly evaporated, about 1–2 minutes. Add 1/2 cup vegetable or chicken broth and bring to a gentle simmer. Cook until artichokes are tender and liquid reduces slightly, about 4–5 minutes.

Make the sauce

Lower the heat to medium-low. Stir in 1/2 cup heavy cream and 1 tablespoon lemon juice and cook 1–2 minutes to warm through. Remove the pan from heat and stir in 1/2 cup grated Parmigiano-Reggiano, 2 tablespoons chopped parsley, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper and optional 1/4 teaspoon red pepper flakes. Taste and adjust seasoning. If the sauce is too thick, thin with a splash of reserved pasta water when finishing.

Cook fettuccine

Bring a large pot of generously salted water to a rolling boil. Add fresh fettuccine and cook 2–3 minutes (fresh pasta cooks quickly) until al dente. Reserve 1 cup pasta cooking water, then drain the pasta promptly.

Combine pasta and sauce

Return the skillet with the artichoke sauce to low heat. Add the drained fettuccine to the sauce and toss to combine. Add reserved pasta water a little at a time (about 1/4 cup increments) as needed to create a silky emulsion and to loosen the sauce—use roughly 1/2 cup total or as needed.

Finish and serve

Stir in an additional 1–2 tablespoons grated Parmigiano-Reggiano, 1 teaspoon finishing olive oil, and 1 teaspoon lemon zest. Taste and adjust salt and pepper. Plate the fettuccine ai carciofi, garnish with remaining parsley and extra grated cheese. Serve immediately.