1. Cook fettuccine to package directions.
2. When almost al dente, cook the shallots in the
butter and oil until translucent.
3. Add garlic and cook until soft.
4. Deglaze pan away from heat with wine.
5. Add stock, artichokes, and capers and let the
sauce reduce by half.
6. Add cheese, and taste sauce.
7. Add salt and pepper to taste. Keep warm.
8. Drain fettuccine.
9. Spoon a little sauce over fettuccine, sprinkle Parmesan and
garnish with parsley.