Yum! I have got a good recipe for you pasta lovers out there. This is Michael Chiarello’s recipe for Lemon Braised Artichokes over Pasta. This was my first time cooking with whole artichokes (I normally buy the canned or frozen kind). It was sort of challenging at first; but, after viewing several youtube videos on how to cut an artichoke, I was fine! I would definitely recommend that you try using real artichokes. However, in a pinch you can substitute frozen or canned artichokes–obviously, you will not need to cook them as long. Either way, you will love this recipe…at least I did! It’s a delicious light pasta dish perfect for spring.
Lemon Braised Artichokes over Pasta
- 1 lb. Fettuccine
- 1/4 cup olive oil
- 4 cloves garlic, sliced
- 2 teaspoons fresh oregano leaves
- 1/2 cup chicken broth
- 4 cups spinach, stemmed and washed
- Lemon Braised Artichoke Hearts, recipe follows
- 1/4 cup chopped Italian parsley leaves
- 1 Tablespoon butter
- Kosher Salt
- Freshly ground black pepper
- Grated Parmesan, for serving
Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.
Lemon-Braised Artichoke Hearts
- 1/2 cup extra-virgin olive oil (I used 1/4 cup chicken broth, 1/8 cup olive oil, 1/8 cup white wine)
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons kosher salt
- small pinch freshly ground pepper
- 4 medium to large artichokes
Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Make sure you cook your artichokes long enough, otherwise, they could taste bitter! Remove from the oven and let cool in the cooking liquid.