Chez Panisse's Artichoke
Please accept our sincere apologies. We have not
been able to locate
this recipe in our Chez Panisse cookbook collection. Unfortunately,
the archive recipe made no mention of the source.
1 1/2 pounds baby artichokes
Juice of 1 lemon
1 cup fresh bread crumbs
10 to 12 tablespoons virgin olive oil
1 onion, diced
3 garlic cloves, chopped
Salt and ground black pepper
A handful fresh parsley leaves, chopped
A handful fresh basil leaves, chopped
1/4 pound thinly sliced prosciutto, in thin strips
1 pound fettuccine
1/4 to 1/2 cup freshly grated Parmesan cheese
Prepare the artichokes by first cutting off the top third of the
Pull off the tough outer leaves, exposing the tender center. Pare around
bottom with a small knife, removing the dark-green base of the
leaves. Cut the bottoms
into quarters and put them into quarters and
put them into water to cover that has been
acidulated with the lemon
juice. These small artichokes are immature enough that the
have not yet developed, so all but the exterior is edible.
Toast the bread crumbs
in a 300-degree F. oven until dry and lightly browned, then toss them with 3 or 4 tablespoons of
the olive oil.
In a sauté pan, sauté the onion and garlic in 3 or 4 tablespoons of the
olive oil. Add the artichokes, season with salt and pepper to taste, cover
slowly until tender (approximately 15 to 20 minutes). Add
the parsley, basil, prosciutto,
and another 4 tablespoons of the olive oil.
Cook the fettuccine in a large quantity of
boiling salted water until al
dente. Drain. Toss with the artichoke mixture. Season with
black pepper. Serve garnished with the toasted bread crumbs and
cheese. Serves 4.