Lemony Artichoke Spaghetti

This dish comes together as quickly as it takes to boil the water for the pasta. It was inspired by a trip to Seattle’s Pike Place Market. I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta. And believe me, they are—you don’t even need a protein in this dish because the effect is so meaty. This dish works well with either canned or jarred artichoke hearts.

Lemony Artichoke Spaghetti
This dish comes together as quickly as it takes to boil the water for the pasta. It was inspired by a trip to Seattle’s Pike Place Market. I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta. And believe me, they are—you don’t even need a protein in this dish because the effect is so meaty. This dish works well with either canned or jarred artichoke hearts.
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Prep Time
6 min
Cook Time
25 min
Prep Time
6 min
Cook Time
25 min
Ingredients
  1. 1 pound spaghetti
  2. 3 tablespoons extra virgin olive oil
  3. 2 cloves garlic, minced
  4. 1 medium shallot, minced
  5. 1 (12-ounce) jar or can artichoke hearts, halved
  6. Zest of 1 lemon
  7. Juice of 1 lemon
  8. 1½ cups dry white wine, such as a chardonnay
  9. 2 tablespoons chopped parsley
  10. 6 basil leaves, chopped
  11. 4 tablespoons unsalted butter
  12. ½ teaspoon salt
  13. ½ teaspoon freshly ground black pepper
  14. Freshly grated Parmesan cheese for garnish
Instructions
  1. Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
  2. While the water is boiling, add the extra virgin olive oil to a large skillet and heat over medium-high heat. Add the garlic and shallot and sauté together for about 3 minutes.
  3. Add the artichoke hearts, lemon zest, lemon juice, and white wine. Bring to a simmer for about 10 minutes, or until the liquid has reduced to half and coats the back of the spoon.
  4. Stir in half the parsley and basil. Add the butter until it has melted into the sauce. Stir. Season with salt and pepper and turn down the heat on the sauce until pasta is ready.
  5. When the pasta is cooked, toss it in the skillet with the sauce and remaining parsley and basil.
  6. 6. Finish with some freshly grated Parmesan cheese and serve.
Notes
  1. When buying dried herbs, try using them within six months. After six months they begin to lose their flavor. If you find your herbs are on the wane, toast them up in a dry pan for a few seconds before using.
Chef Stuart O'Keeffe http://chefstuart.com/

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