with radicchio and artichokes
250g fettuccine, 400g radicchio, 8 artichokes,
1 small onion, 200ml cream, grated Parmigiano
Reggiano cheese, extra virgin olive
oil, salt, pepper. Preparation:
Cut artichokes in pieces and put them
in a bowl with water and lemon juice.
While they are boiling, mince radicchio.
Chop onion in thin slices and let it
brown with some olive oil, then add
the boiled artichokes and the minced
radicchio. Let all cook for almost 15
minutes by low heat. If necessary, add
some hot water. Add cream and after
1-2 minutes turn the fire off. Boil
Fettuccine in abundant salted water,
drain them "al dente" and flavour them
with the sauce and sprinkle with Parmigiano
Reggiano cheese, then serve.