Fill a 4 quart saucepan three fourths full with water and bring to a boil with lemon. Quarter 1 artichoke lengthwise through stem and with a stainless steel paring knife cut out choke. Trim any spiky purple tipped leaves. Halve quarters lengthwise and place in a bowl of lemon water. Prepare remaining artichokes in same manner. Simmer artichokes in boiling water 5 minutes, or until almost tender, and drain in a colander. Artichokes may be prepared up to this point 1 day ahead, cooled completely, and chilled, rolled in damp paper towels in a sealable plastic bag. Chop pancetta and mince garlic. Fill a 6 quart kettle three fourths full with water and bring to a boil with salt for fettuccine. In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to a bowl. Discard fat from skillet. In skillet heat butter over moderate heat until foam subsides and cook artichokes, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer, stirring and scraping up brown bits, 1 minute. Cook fettuccine in boiling water until al dente. Reserve 1 cup pasta cooking liquid and drain pasta in colander. Add reserved pasta cooking liquid to artichoke mixture and bring to a boil. Add pasta, pancetta, Parmesan, parsley, and lemon juice, tossing to combine well. Yield: 6 first course servings Recipe by: Cooking Live Show #CL9081 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (862g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1852 (56%)|
|Amt Per Serving||% DV|
|Total Fat 205.8g||274 %|
|Saturated Fat 111.2g||556 %|
|Monounsaturated Fat 61.1g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 799.3mg||246 %|
|Sodium 1627.2mg||56 %|
|Potassium 1625.5mg||43 %|
|Total Carbohydrate 279.7g||82 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 269.9g|
|Protein 86.2g||123 %|
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Calories per serving: 3283
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