Fettuccine with Artichokes, Mushrooms, and Ham


Fresh artichokes make a terrific addition to pasta dishes. Here, salty ham and earthy mushrooms pair up with thick slices of artichoke in a tasty partnership, made even more delicious with the use of Parmesan Stock. The vegetable and ham melange can be made hours in advance of cooking the pasta, so the recipe comes together in just a few minutes at serving time.


1 lemon
3 large fresh artichokes
1 tablespoon olive oil
1 tablespoon unsalted butter
16 cremini or button mushrooms (cut into 1/4-inch-thick slices (about 2 cups))
  pinch red pepper flakes (to taste)
1 tablespoon minced garlic
1/3 cup white wine
6 ounces sliced ham (cut into strips)
  Salt and fresh ground black pepper (to taste)
3/4 cup hot Parmesan Stock or chicken stock
12 ounces fettuccine pasta
2 tablespoons unsalted butter
1/2 cup minced fresh flat leaf parsley


Cut the lemon in half and squeeze one half into a bowl of cold water. Set the remaining lemon half and the bowl of water aside.

Cut off and discard the bottom 1/2 inch of the stem of one artichoke. Peel the remaining length of the stem (still attached) with a vegetable parer. Starting at the base, bend back the outer leaves until they snap, pulling downward to remove the tough skin. Continue removing several more layers of leaves until the exposed leaves are pale yellow. Cut off the remaining leaves with a sharp knife, cutting flush with the top of the artichoke bottom. Remove the tough, dark green fibrous parts from the base and sides of the artichoke with a vegetable parer or sharp paring knife. Rub the cut lemon half over the exposed surfaces, and then put the artichoke bottom into the prepared bowl of lemon-acidulated water. Prepare the remaining artichokes in the same manner. (For photos and more details, see our artichoke prep tips.)

Steam the artichokes until just tender, 10 to 15 minutes. Transfer to a cutting board and let drain and cool. Remove and discard the hairy chokes with a small spoon or melon baller. Cut the artichokes lengthwise into thick (1/4-inch) slices.

Heat the oil and butter in a large skillet, preferably nonstick. Add the mushrooms and red pepper flakes, and cook over medium-high heat, stirring frequently until the mushrooms are crisp-tender and browned. Reduce the heat to medium and add the garlic and artichoke slices. Cook, stirring frequently, for 2 minutes, watching carefully so the garlic doesn't burn. Add the wine and cook until the liquid is almost evaporated. Stir in the ham and season to taste with salt and pepper. Set aside at room temperature until you're ready to cook the pasta.

Cook the fettuccine according to package directions in boiling, salted water. Just before the pasta is al dente, add 1/2 cup of the hot Parmesan Stock to the contents of the skillet and place over medium-high heat. Transfer the fettuccine to the skillet with tongs. Cook the pasta and vegetable mixture for 3 to 5 minutes, allowing the pasta to soak up the stock and vegetable flavors. Add the remaining stock if the pasta seems dry.

Stir in the butter and parsley and divide among 4 heated plates. Serve immediately.


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