Artichoke and Sun-Dried Tomato Fettuccine

Follow our step-by-step guide on how to make Artichoke and Sun-Dried Tomato Fettuccine.

1. Step 1

   Begin by filling a large pot with lightly salted water and bringing it to a vigorous boil, keeping it bubbling until you're ready to cook the pasta.

2. Step 2

   In a spacious saucepan, melt butter over medium heat, then add sliced mushrooms, chopped onion, and crushed garlic.

3. Step 3

   Sauté these ingredients for about five minutes, stirring occasionally, until the vegetables become tender and fragrant.

4. Step 4

   Next, incorporate the marinated artichoke hearts, sun-dried tomatoes (with their oil), and drained black olives into the mix.

5. Step 5

   Pour in dry white wine and fresh lemon juice, bringing the concoction to a boil.

6. Step 6

   Once boiling, reduce the heat and let it simmer until the liquid reduces by a third, which should take around four minutes.

7. Step 7

   As the sauce nears completion, cook the fettuccine in the boiling water until it's al dente, roughly two minutes.

8. Step 8

   Drain the pasta and then toss it with the flavorful sauce.

9. Step 9

   Finish by garnishing with freshly grated Parmesan cheese and diced tomatoes, and season with ground black pepper to your liking.

10. Step 10

    Enjoy this delightful dish that brings a taste of the Mediterranean to your table!.