Makes: 1 serving

1/2 pack fettuccine
Water to boil
1 large shallot, minced
2 tbsp olive oil
1 tbsp butter
1 large clove garlic, crushed
1/4 cup white wine
1/4 cup chicken stock
1 can Artichoke hearts (16 oz), drained well
2 tbsp capers
1/2 cup Parmesan cheese, grated
salt
white pepper
Parmesan cheese to top
parsley, chopped to garnish

1. Cook fettuccine to package directions.
2. When almost al dente, cook the shallots in the butter and oil until translucent.
3. Add garlic and cook until soft.
4. Deglaze pan away from heat with wine.
5. Add stock, artichokes, and capers and let the sauce reduce by half.
6. Add cheese, and taste sauce.
7. Add salt and pepper to taste. Keep warm.
8. Drain fettuccine.
9. Spoon a little sauce over fettuccine, sprinkle Parmesan and garnish with parsley.

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