Fresh fettuccine with artichokes and white truffle oil

April 20, 2013

Fresh fettuccine with artichokes and white truffle oil

Here’s a recipe that embodies the spirit of Tuscany in the most delicious way. I first tasted this pasta in Florence, and it was so delectable that I can still remember every bite. How many dishes make such an imprint on one’s palate?!

In this version, the artichokes are sliced super-thin and seared for a couple of minutes before they’re tossed with the fettuccine (…and if you’re in the mood to make fresh pasta dough, your dish will be even more scrumptious). Just before serving, the whole thing is drizzled with luscious white truffle oil.

A simple, yet utterly sublime bowl of pasta!

Two artichokes

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Fresh fettuccine with artichokes and white truffle oil

Here’s another favorite pasta (and a lovely tale!): Trofie with arugula pesto and flash-sautéed cherry tomatoes with garlic scapes

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

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