½ cup extra-virgin olive oil.
8 small (baby) artichokes., trimmed, choke removed, and cut into thin wedges.
1 large red bell pepper, seeded and cut into strips
1 medium onion, chopped
3 cloves garlic
½ cup chicken stock.
½ cup dry white wine
Juice of ½ lemon
¼ teaspoon crushed red pepper
¼ heavy cream
1 pound fettuccine or linguine.“`
¼ cup grated Parmesan cheese.
Freshly ground black pepper to taste
Salt to taste (optional)
Heat the olive oil over medium heat in a large skillet. Add the artichokes, red pepper strips, onion, and garlic and cook 2 to 3 minutes, stirring frequently. Discard the garlic when it turns golden. Add the chicken stock, wine, lemon juice, and crushed red pepper. Reduce the heat to low, cover, and cook until the artichoke pieces are soft, about 15 minutes. Add cream and cook for another 5 to 10 minutes.
Meanwhile, cook the pasta.
Toss the pasta with the artichoke mixture, add the cheese, pepper, and salt and serve.