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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This recipe is inspired and is a tribute to an old friend. All of you faint of hearts don't be turned off by the title. This is not some smokin' hot cajun dish, it's not cajun nor spicy. This has just the hint of cayenne, and shouldn't have any more than that. It's soft, silky, delicate and should compliment your entree, not over take it. You can use 1/4 teaspoon as two pinches and 1/8 as one pinch. And salt to taste. Ingredients:
1 pint heavy whipping cream |
3/4 cup butter, divided |
1/4 teaspoon white pepper, fresh fine ground |
1/4 teaspoon garlic pepper |
1/8 teaspoon cayenne pepper, finely ground |
12 ounces artichoke bottoms, diced small, save 4 |
1/4 teaspoon sea salt |
16 ounces fettuccine, cooked al dente |
Directions:
1. To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.
2. Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
3. Let cream firm up a bit then add diced artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
4. To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.
5. Reserve 4 tablespoons of sauce.
6. Drain pasta, toss well with sauce and let heat slightly.
7. To Plate: top each dish of pasta with whole artichoke bottom and spoon a tablespoon of sauce in artichoke bottom.
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