250 g of fresh fettuccine pasta (or substitute with store-bought)
For the sauce
1/3 cup of unsalted butter (65 g)
2 tablespoons of olive oil
4 tablespoons of finely chopped onion
2 canned artichoke hearts in water (420 g), drained and cut into strips
1/3 cup of chopped fresh parsley
1/2 teaspoon of grated lemon zest
1/2 teaspoon of salt
250 g of fresh fettuccine pasta (or substitute with store-bought)
For the sauce
1/3 cup of unsalted butter (65 g)
2 tablespoons of olive oil
4 tablespoons of finely chopped onion
2 canned artichoke hearts in water (420 g), drained and cut into strips
1/3 cup of chopped fresh parsley
1/2 teaspoon of grated lemon zest
1/2 teaspoon of salt
Bring a large pot to a boil, add 2.5 liters of water and 1/2 teaspoon of salt
Add the fettuccine pasta and cook with the lid on until al dente (about 5 minutes)
Prepare the sauce: in a medium pan, melt the butter and olive oil over medium heat
Add the chopped onion and stir constantly until caramelized
Add the remaining ingredients, reduce heat, cover the pan and simmer for about 2 minutes. Reserve
Drain the cooked pasta and place it on a serving dish
Distribute the sauce over the top, mix well, and serve immediately.
