Cut off the sharp points from the artichokes’s leaves, remove and scoop out the “hairs” that cover the artichokes heart, then slice them.
Clean and cut in a slices the asparagus. Chop the garlic, dice the tomato, then clean the mushrooms very well and cut them into small pieces.
Squeeze half of the orange and half of the lemon then grate the skin of both of them.
In a large pan, brown the garlic with 2 tablespoons of oil, add the artichokes, mushrooms and asparagus, salt to taste and cook over high heat for 2 minutes. Deglaze with white wine, add the tomatoes, the skin of the citrus fruits and their juice, close with the lid and cook for 15 minutes, until the vegetables become tender and well cooked. Then keep cooking without a lid, until all the liquid is absorbed. Cook the lemon Fettuccine in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sauce freshly prepared.
Serve in warm plates and enjoy!
Servi subito e buon pranzo!