Lemon Artichoke Fettucine

Serves 4-6

A savory mix of artichokes, tomatoes, garlic and spring onions, over fettucine, in an olive oil butter and lemon sauce. The paprika colors the sauce just a bit and compliments the flavor of the artichokes. This dish pairs nicely with a bottle of white wine.

Ingredients:

2 14oz cans or jars of artichoke hearts (drained)
4-6 servings of fettucine
2 fresh tomato (medium sized)
2 tablespoons butter
3 tablespoons olive oil
4 tablespoon white wine
salt and pepper to taste
paprika
4 or 5 cloves garlic - chopped
4 spring onions (skinny onions with long green stem) - chopped
4 tablespoons grated parmesan cheese (more or less to taste)

Directions:

In a large skillet add the olive oil and let it heat up on medium heat.

Add the chopped garlic and let it simmer for 2 minutes, stirring occasionally

Add the artichoke hearts, lemon juice, and white wine and stir. Add the salt pepper, and paprika continue to let simmer for about 5 minutes, stirring occasionally

Add the butter and tomatoes and stir about 30 seconds or until the butter is melted.

Turn off the heat and add the chopped green onion and Parmesan cheese.

Serve and enjoy!