I like my pastas smothered with sauce – noodles get in the way of me reaching saucey heaven.
This recipe made me falter on that belief and I’m left pondering why. Why can I not stop eating the noodles?
Lightbulb on: Most pasta sauces wash out the noodle. Sauces are built to be the center of attention with pastas – if it’s not the cream that has you captivated, it’s the chunky marina sauce. Oh, don’t forget the cheese, cheese, and cheese (and garlic bread!)
This sauce is not quite so boisterous but compliments the noodle perfectly. A simply white wine sauce infused with lemon, butter, and parsley. Sometimes I forget to chew the noodle – quite the interesting sensation as it slides down.
The recipe is a good start but seemed a bit boring with just artichokes. Next time I’ll be adding asparagus, mushrooms, some type of white-fleshed fish, and toasted pine nuts.
Adapted from cooksillustrated.com
Note: You can substitute canned/marinated artichokes in this recipe. If they are flavored, bypass step 1 and gently rinse the artichoke in water. Reduce cooking time to 20 minutes.
1 small lemon , zested (reserve 1 teaspoon zest) and halved
4 medium artichokes (they are on sale right now!)
6 medium cloves garlic , cut into thin slivers
1 tbs butter
1/4 cup olive oil
2 cups dry white wine
1/4 cup minced fresh parsley leaves
1 pound of pasta
1. Squeeze lemon juice into large bowl filled with cold water; drop in lemon halves. Remove stems, tough outer leaves, and tips from the artichokes, cut artichokes into quarters, remove chokes, and cut quarters into 1/4-inch wedges. Drop wedges into acidulated water when cut.
2. Heat garlic with oil and butter in large braising pan or deep skillet. When garlic starts to sizzle and color, stir in lemon zest, drained artichokes, and wine; bring to simmer; season to taste with salt. Cover pan and simmer until artichokes are tender when pierced with fork, about 40 minutes. Stir in parsley; adjust seasonings. Toss with pasta and serve.