Tallahassee May

Artichoke Fettuccine

My mother wasn't a big cook. She did cook, and we always had dinner around the table, but she was an artist and painter first. 

I became a vegetarian when I was 15. My family was supportive, but my mother was a dedicated carnivore and it was a hard transition. We always sat down to dinner together, and I think it was a struggle for my mom to figure out how to feed me and still provide something nourishing to eat.
This Artichoke Fettuccine was one of the first "family" dishes we shared that my mom figured out she could do vegetarian. It's tangy from the lemon and has a hearty broth, as well as some heft from the cheese and artichokes, so it pleased everyone even when she omitted the ham and substituted the chicken broth with veggie broth.

My mom died 10 years ago from ovarian cancer. She was my best friend and biggest cheerleader. I love this recipe because it is in her handwriting and I treasure anything that has any of her writing. I can hear her voice in my head more clearly as I read her own writing. I have no idea where the recipe came from. Maybe she copied it from the original, but I do find it funny that she wrote out "Additional parmesan cheese may be sprinkled on individual servings," because she was thorough and meticulous like that.

Sometimes my brother still says, "Let's get together and make that pasta mama used to make.”