Lemon_Braised_Artichokes_Pasta

By Karen_3925

Ingredients

• Lemon-Braised Artichoke Hearts:
• 1 pound fettuccine
• 1/4 cup olive oil
• 4 cloves garlic, sliced
• 2 teaspoons fresh oregano leaves
• 1/2 cup chicken broth or stock
• 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
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly squeezed lemon juice
• 1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons kosher salt
• Small pinch freshly ground pepper
• 4 medium to large artichokes
• 1/2 lemon
• Preheat the oven to 375 degrees F.
• 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 h
• 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 arti
• Michael's Notes: If preparing a larger number of artichokes, just increase the marinade proportionately. Serve them as an appetizer salad on their own with their braising liquid. Make sure to have cru
• Herbes de Napa:
• 6 tablespoons dried thyme leaves
• 3 tablespoons fennel seed
• 2 1/2 tablespoons dried summer savory leaves
• 1 1/2 tablespoons dried rosemary leaves
• 1 1/2 tablespoons crumbled bay leaves
• 1 1/2 tablespoons dried lavender flowers
• Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

Details

Servings 6

Preparation

Step 1

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.