Pasta With Artichoke Cream
When life gives you artichoke hearts...This creamy artichoke pasta uses fresh artichoke hearts puréed with olive oil and salt to create a rich, cream-free sauce. Tossed with your favorite pasta and finished with Parmesan, it’s a vibrant, vegetable-forward dish that’s both comforting and elegant.
Ingredients
- 15 medium artichokes
- 1/2 lemon
- 1/2 cup extra version olive oil
- 3/4 cup fresh Parmesan, grated
- 1 teaspoon salt
- freshly ground pepper
- 1 pound pasta*
Instructions
- While the water is coming to a boil, prep the artichokes. Fill a large bowl with cold water and squeeze the juice of the half lemon into it. Using your hands, peel away the outer leaves of the artichoke until the tight cone is revealed. Using a small, sharp knife, trim the dark green parts from the heart. Cut the leaves near the base and using a spoon, scoop out the fuzzy thistle. Make sure any tough parts are trimmed off, cut the heart in half, and toss it into the bowl. Now do that 14 more times.
- Fill a large saucepan with about an inch of water, and bring to a boil. Drain the chokes and slip into the boiling water. Cover and let boil about 10 minutes, until the chokes are soft but not mushy when you poke them with a fork. Check to make sure the water hasn't boiled out. Add more if necessary.
- With a slotted spoon, remove the chokes and place in a blender. Let cool slightly, then add olive oil and salt. Puree until smooth.
- Add more water to the pot, some additional salt, and bring to a boil. Add the pasta and cook until all dente.
- Drain the pasta, reserving a cup of pasta water. In a large serving bowl, add puree and enough water to make a creamy sauce. Blend in most of the cheese. Sprinkle the top with the remaining cheese and serve.
Notes
*Use any shape you'd use for a pesto: gemelli, trofie, penne...
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