Composting and Recycling Food Waste with Juliana Ciano
Cheryl talks with Juliana Ciano about Reunity Resources “Table to Farm” recycling efforts
Fettucine with Artichokes and Garlic
From American Home Cooking © 1999 Cheryl Alters Jamison and Bill Jamison
Juliana Ciano asked that I put up an Italian recipe in honor of her husband Tejinder’s family heritage. Here’s something of a Cal-Ital pasta that I love for spring.
Serves 4 as a main dish
¼ cup plus 2 tablespoons extra-virgin olive oil
6 to 8 garlic cloves, sliced thin
2 cups sliced artichoke hearts or bottoms, fresh, frozen, or canned
Zest and juice of 1 large lemon
¾ pound linguine or fettucine, cooked according to package directions
Salt and freshly milled pepper
1/3 cup freshly grated Parmesan cheese
¼ cup minced flat-leaf parsley
Warm the oil in a large sauté pan or skillet over medium-low heat. Add the garlic and cook until it reaches a nutty light golden stage, several minutes. Remove the garlic slices with a slotted spoon and reserve them. Add the artichokes and lemon zest to the oil and continue sautéing briefly until the artichokes are soft. Stir in the lemon juice. Add the pasta to the sauce, tossing it to coat evenly, then add salt and pepper to taste. Turn the pasta out onto a rimmed bowl or platter. Top with the Parmesan and parsley, and serve.