Creamy Artichoke Pasta
Taverna Novo, a rustic Italian restaurant in my home town, makes a delicious creamy artichoke pasta. Here is my take on it, and it’s pretty good. The secret is frozen artichoke hearts, from our friends at Trader Joe’s. Makes 2-3 main dish servings.
Ingredients:
12-oz package frozen artichoke hearts, thawed and drained
¼ c extra virgin olive oil
Salt and pepper to taste
Zest from one lemon, about 1 t, and juice from that lemon, about 1 T
½ c grated Parmesan cheese
1 T butter
2 c cooked pasta, from about 12 oz dry
½ c heavy cream
Method: heat oven to 400 degrees. Pat the artichokes dry and place in the middle of a silpat or parchment sheet on a quarter sheet pan, and gently toss with a little of the olive oil and salt and pepper to taste. Spread the artichokes out on the pan and roast till they begin to crisp and brown, about 20 minutes. Turn the artichokes and continue cooking until the other side picks up a bit of color, an additional 10-20 minutes. Reserve.
Trader Joe’s frozen artichoke hearts. Photo courtesy Trader Joe’s Reviews.
Cook and drain the pasta (I used fettuccini; Taverna Novo uses penne). Melt the butter in a saucepan and add remaining oil. Add cooked pasta, lemon, lemon zest and parmesan and toss until well heated. Add cream and toss again, taking care that the cream does not get too hot and curdle. Just before serving, add about half the artichokes and toss with the pasta. Portion out onto plates or transfer to a serving bowl. Garnish with the remaining artichokes.
I’ve made a few artichoke pasta recipes and always found them kinda bland. But brown them in the oven? Some caramelization or that french guy thing? I’ll give it a try.
Maillard? Mallard? Moutarde? You will be pleased!
What a beautiful plate you used for this dish/picture, it makes the dish look even more delicious!!! Happy New Year!!
Well thank you! I was staying in a rental and that bowl was what was available. I was worried the china pattern might clash with the colors in the pasta. And happy new year to you too!
Finally made it. Very good. Your recipe and my new following the recipe technique worked quite well. Simple and delicious.
I am gratified! As a rule, I try to follow a recipe to the letter the first time I make it and then may vary it in the future. The exception is when the recipe source is sloppy in its description which I try not to be. (but don’t always succeed.)