Spaghetti with Artichokes & Bottarga

By ltrodrigu

—Adapted from Mona Talbott of Talbott & Arding Cheese and Provisions, Hudson, N.Y. Pictured above, top left.

Ingredients

• 6 medium artichokes
• lemon flesh
• juice of 3 lemons, divided
• 6 cloves garlic, sliced
• 1 teaspoon chili flakes
• 6 tablespoons olive oil
• 1 cup water
• generous pinch of salt
• 1 pound dried spaghetti
• 6 tablespoons chopped flat-leaf parsley, divided
• zest of 1 lemon
• 1-2 ounces Bottarga di Muggine, finely grated
• salt and lemon juice, to taste
• olive oil, drizzled on top for finish

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Peel off and discard dark outer leaves of 6 medium artichokes. Rub remaining leaves with flesh of half a lemon to prevent browning. Cut off and discard top third of artichokes. Use a paring knife to peel away woody parts of stems until light, tender flesh is exposed. Halve artichokes lengthwise. Use a spoon to remove hairy chokes from centers of artichokes, then rub interiors with lemon.

Cut each artichoke lengthwise into ¼-inch slices, then transfer to a bowl, filled with ice water and juice of 1 lemon. Set aside.

In a medium, lidded sauté pan over medium-low heat, sauté garlic, sliced, with chili flakes and olive oil until garlic is light golden and fragrant, 5 minutes.

Drain artichokes and add to pan with garlic, along with water (or enough to just cover artichokes), juice of 1 lemon and pinch of salt. Cover pan and continue to cook until artichokes become just tender, about 10 minutes. Remove lid and turn off heat.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain, reserving 1 cup pasta water.

Once pasta is cooked, reheat artichokes over medium heat. Transfer cooked pasta, 3 tablespoons chopped flat-leaf parsley and reserved pasta water to artichokes. Toss until sauce is creamy and coats noodles. Off heat, garnish with lemon zest, Bottarga di Muggine, and 3 more tablespoons roughly chopped flat-leaf parsley. Season to taste with salt and lemon juice. Drizzle olive oil over top and serve immediately.