Fettucini Artichokes with Parmesan & Sausage

Ingredients:

• 4 sweet Italian sausages, casings removed, meat crumbled
• 1 large onion, chopped
• 2 cloves garlic, minced
• 20 California baby artichokes, trimmed to edible stage and quartered
• 1 cup chicken broth
• 1/2 cup dry white wine
• 12 ounces fettucini
• 1/4 cup butter or margarine, softened
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper
• 2 tablespoons minced fresh parsley

Preparation: Bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Using a stainless steel knife to minimize discoloration, cut the top cone of leaves at the point where the yellow color meets the green. (Green will be fibrous.) Cut the stem level with the base and trim any remaining green from the base of the artichoke.

Cut in half or quarter horizontally. If there are purple or pink leaves, cut them out. (Those leaves will be tough.) If the interior is white, the entire remaining artichoke is edible. Place in acidulated water to preserve color.

In a large stainless steel or enameled skillet, sauti sausage over moderately high heat until browned. Add onion and garlic, cook over moderate heat, stirring until onion is golden. Add artichokes, broth and wine. Bring to a boil and simmer, covered, 10 to 15 minutes or until artichokes are just tender. Cook uncovered, stirring occasionally, 8 to 10 minutes or until juices have thickened slightly. Keep warm, covered.

Serve over fettucini, cooked al dente, tossed with butter and Parmesan. Salt and pepper to taste. Sprinkle with parsley. Makes 6 servings.