Place the fettuccine in 2 ½ quarts of boiling unsalted water and cook until tender, 10 to 12 minutes.
Meanwhile, drain and coarsely chop the artichoke hearts. Set aside. Melt the butter in a 3-quart sauce pan over medium heat. Add the artichokes and mushrooms and cook, stirring occasionaly, until tender, about 2 minutes. Add the leek soup mix, basil and dill, and stir well. Add the milk and the cheddar and parmesan cheeses and stir until the cheeses are melted.
Sprinkle in the flour and stir until the sauce is the consistency of warm pudding. Reduce the heat to the lowest setting and simmer, stirring occasionally, while the fettuccine finishes cooking. Drain the fettuccine and place some on each serving plate. Top with sauce and serve. Serves 4.
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