I love artichokes and a great way to serve them up is in a pasta dish. Here is my recipe for fettuccine with artichoke hearts from the kitchen of Bearfort Lodge.
Cook fettuccine and set aside.
One small ladle clarified butter in bottom of saute pan
Saute a breast of chicken.
Add to saute one hand chopped mushrooms, one hand of green onions and two hands of sliced artichoke hearts and one knife minced garlic.
Add to the saute half of a green pepper sliced into strips, half red pepper sliced and one pablano pepper sliced.
Add to saute fettuccine and toss then add one large ladle marinara and toss
Add to saute three fingers blue cheese and one half anchovies - minced and toss.
Season with Freshly ground black pepper, kosher salt and, granulated garlic
Toss and serve.
Cautionary Note: Cooking by hand - is just that - cooking by hand. I cook by hand so my recipes are generally a hand of this and a hand of that. A finger is as much of that item that you can hold on top of an outstretched finger. A palm is that which you can hold in the palm of your hand. A hand is that which you can hold on your hand flat with fingers stretched out. - come on folks — work with me here…. set the measuring cup aside, put down the measuring spoons and get cooking.
1 response so far ↓
1 Saple // Jul 27, 2008 at 10:35 am
Love the recipe but my fingers are probably thinner than yours… and do you mean fingers as in a stick like string cheese ? Because that is what I was thinking and if so how big was your slab to begin with?
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