Pasta with Artichokes

Trim artichokes and prepare as for hearts, cutting in halves or quarters.

Or, if using frozen artichokes, thaw and use as they come in the package.

Saute onion in butter until translucent.

Add garlic, wine, lemon juice and artichokes.

Cover and cook over medium heat 1 to 2 minutes.

Add heavy cream and cook, uncovered, 2 to 3 minutes longer until mixture thickens slightly.

Add fresh fettuccine, cooked, chopped nuts and Parmesan cheese.

Toss, then add salt and freshly ground pepper to taste.

Serve with warm soup, sourdough French bread and Chardonnay wine for a Monterey Bay, California experience.