Pasta Nests with Artichokes and Fennel

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Pasta Nests with Artichokes and Fennel:016:
2 artichokes
salt, to taste
1 tsp fennel
2 tbs olive oil
2 tbs butter
2 green onions, thinly sliced
4 garlic cloves, finely chopped
1/2 cup dry white wine
1 cup chicken stock
1/4 cup heavy cream
pepper, to taste
1/4 cup Parmesan, plus extra to serve
1/2 lb pkg pasta nests
Prepare the artichoke hearts, placing each one in a bowl of water and a little lemon juice until ready to use.

When both artichokes have been trimmed, drain them. Place each artichoke half cut-side down on a work surface and cut lengthwise into 1/4-inch slices. Bring enough water to cover the artichokes to a boil in a saucepan.

Add 1/4 tsp salt and the artichoke slices. Cook until tender, 4-8 minutes, depending on their freshness. Drain and set aside until ready to use.

Warm the oil and butter together in a deep, broad skillet. Add the green onions, garlic, and fennel. Cover and saute over medium-high heat until the vegetables sweat, stirring occasionally.

Reduce the heat to medium-low and cook, covered, for 5 minutes longer. Add the wine and allow to evaporate, uncovered, for 3 minutes. Add the stock and 1/2 tsp salt.

cover and cook for 10 minutes. Stir in the cream. Bring to a simmer and remove from the heat.

Stir in pepper to taste and the Parmesan. Meahwile, cook the pasta according to directions. Drain and toss with the sauce in the skillet.

Serve immediately, passing extra Parmesan at the table. 2-3 servings = about 490 calories.

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