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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the artichokes, peel the stems, break off any tough outer leaves, and cut off the tip to remove the spines. Chop them finely as they are done, and drop them in a bowl of water acidulated with the lemon juice. | 2. In a large skillet cook the scallion in the butter over low-medium heat, stirring until softened. Drain the artichokes, add them to the skillet, and cook them over medium heat for 5-7 minutes or until tender. Stir often. | 3. Add the tomatoes and cook over moderate heat, stirring, for 1 minute. Add the cream and salt and pepper to taste. Bring the sauce to a boil and simmer, covered, for one minute. Turn off the heat. | 4. In a large pot of boiling salted water cook the pasta al dente. | 5. Just before the pasta is done turn on the heat under the sauce to low. Drain the pasta well and add it to the skillet. Toss the pasta and sauce together. | 6. Serve the hot pasta with grated parmesan, a piacere (if desired). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby artichoke egg	1/2	lb		201.7338	0.0	44.8801	1.1333
lemon	1/2			0.6404	0.2058	0.0243	0.0066
scallion	1/2	cup	chopped	16.0	3.67	0.915	0.095
butter	1/4	cup		342.0	15.714	10.686	28.8
tomato	1	lb	ripe peeled seeded chopped	104.3264	23.1332	5.4431	0.9072
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt				-	-	-	-
pepper				-	-	-	-
pasta	3/4	lb		234.7343	34.0195	5.239	7.8585
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.