#functional cooking

Ingredients 1 box Fettuccine 4 tbs EVOO 1 Leek 1 medium Russel potatoes 3 large Artichokes ½ cup, grated Parmigiano TT Salt and black pepper 1 small bunch Parsley 2 tbs Lemon juice 1 cup Vegetable oil for frying 1 1/2 cup Water

Directions

1. Clean artichokes, wedge the hearts and cover with water and some lemon juice to prevent from getting dark. 2. Chop the softer leaves and stems, reserve on the side. 3. Clean and cut the leek in rondels, chop and reserve the darker leaves. 4. eel and dice 3/8 inch one potato, reserving the skin on the side, and place in a pot with chopped leek and artichoke left overs, add water and bring to boil. 5. Sason with salt and pepper and when cooked through add parsley stems, cook another minute and process in a blender. 6. ass through a sieve and reserve on the side. The sauce should be fairly thick and smooth. 7. n a separate skillet sauté leek with 2 TBS olive oil for three minutes, add artichokes and sauté until slightly brown and cooked through, season with salt and pepper, set aside. 8.Bring a pot of water to boil, cook pasta according to directions, adding the other potato [peeled reserved] to the water right away. 

9. Drain pasta, toss with veggies and ½ cup of reserved cooking water.