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Fettuccine with Baby Artichokes

1 (16-ounce) package uncooked fettuccine pasta
20 fresh baby artichokes, trimmed to edible stage and quartered
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 cup white wine
4 tablespoons butter, softened
1 cup freshly grated parmesan cheese
Salt and coarsely ground pepper to taste
2 tablespoons minced fresh parsley

Directions ::..

Cook pasta according to package directions: drain and return to pan to keep warm.

Prepare baby artichokes and toss in lemon juice to keep from discoloring.

In a large frying pan over medium-high heat, heat olive oil; add garlic and saut� approximately 1 minute or until aromatic. Add the artichoke hearts and lemon juice; saut� approximately 3 minutes. Add white wine, cover, and simmer approximately 15 to 20 minutes or until the artichokes are just tender (if the liquid cooks down to soon, add some water). Remove from heat.

Toss the pasta with the baby artichokes, butter, parmesan cheese, salt and pepper to taste; tossing to coat evenly. Place pasta onto individual serving plates, sprinkle with parsley and serve immediately

Makes 4 to 6 servings.