The heart of an artichoke is deliciously meaty and sweet, making it a great main ingredient to saute and use as the basis for vegetarian dishes like this one. If you don’t have access to fresh artichokes due to season or climate, canned hearts can be substituted for fresh ones. Just be sure to use ones that are unseasoned and only packed in water.
Yield : 4 servings
- 4 artichokes
- 1 lemon, juiced
- Pasta (enough for 4 servings)
- 3 tbsp butter
- 1 tsp grapeseed oil
- 3 garlic cloves, minced
- 2 shallots
- 5 large sprigs of fresh thyme, leaves removed
- ¾ cup dry white wine
- Zest of ½ lemon
- 2 tbsp capers
- ½ cup whole milk
- 2 tsp cornstarch
- Salt and black pepper
- ⅓ cup fresh parsley, chopped
- ¼ cup grated Parmesan cheese
- Fill a small bowl with cold water and half the lemon juice. Cut off the stem of each artichoke. (Do not discard; the stem can be peeled, sliced and used along with the hearts.) Using a serrated knife, cut off the artichoke leaves about 1 inch above where they meet the base. Switch to a smaller paring knife and cut around the perimeter of the heart, removing the remainder of the tough outer leaves. Next, scoop out the center of each heart with a spoon, removing all of the fuzzy choke. Cut in half and then into ¼-inch thick pieces. Immediately place the sliced hearts and stems in the lemon water and set aside.
- Cook the pasta according to its specified directions, draining and tossing with a bit of oil if using a type of pasta (such as spaghetti or long noodles) that will clumps easily. Set aside.
- In a large saute pan, heat grapeseed oil and 2 tablespoons butter over medium-low heat until it begins to foam. Add garlic, shallots, and thyme. Cook for 5 minutes. Drain the artichokes and add to the saute pan. Increase heat to medium and cook for 7 minutes, stirring regularly. Stir in lemon juice and ½ cup white wine. Reduce heat back to medium-low. Cover the pan and cook for 10 minutes, stirring a couple of times. Add capers, lemon zest, remaining butter, remaining white wine, and salt and pepper to taste.
- Dissolve the cornstarch in the cold milk and add to the pan. Stir until the milk begins to bubble. Immediately add the cooked pasta and keep stirring until the pasta is evenly coated. Remove from heat, add the Parmesan cheese and parsley, and mix thoroughly. Serve immediately, garnished with additional freshly ground pepper.
Featured Ingredient: Artichokes
Full of flavor and low in calories, artichokes are one type of vegetable that is worth putting a little effort into prepping. Their taste is somewhat similar to asparagus, but with a nuttier and creamier depth, and they have anti-inflammatory properties due to their high amount of antioxidants. The edible part of an artichoke plant is actually a flower bud. If left to bloom, purple thistle-like petals will burst from the center. Learn how to add artichokes to your garden.
Recipe by Sarah Ward, creator of the blog of the dirt.