|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 87g||32%|
|Dietary Fiber 23g||80%|
|Total Sugars 9g|
|Vitamin C 32mg||160%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fresh artichokes in season are wonderful when prepared as simply as possible. A little garlic and butter, a splash of lemon, some onions and you're all set. Add some pasta and you have a meal.
If you've never worked with artichokes, or you're just brushing up on your skills, check out our photo tutorial on How to Trim an Artichoke.
6 tablespoons extra-virgin olive oil
2 cups coarsely chopped onions
3 cloves garlic, finely chopped
8 to 10 medium fresh artichoke hearts, thinly sliced
1/2 teaspoon fine sea salt, more as needed
1 pound penne
1 1/2 to 2 tablespoons freshly squeezed lemon juice
5 to 6 tablespoons unsalted butter
1/4 cup grated Parmigiano-Reggiano, for garnish
Bring a large pot of water to a boil for the pasta.
Combine 3 tablespoons of the olive oil, onions, garlic, artichokes, and 1/2 teaspoon of the salt in a large straight-sided skillet. Cover and sauté over moderate heat, stirring often, until the artichokes are tender, about 15 minutes. Taste and add more salt if necessary. If the mixture seems dry, add up to 3 more tablespoons olive oil.
Generously salt the pasta water and drop in the penne. Cook, stirring often until the penne is tender. Drain, saving about 1 cup of the cooking water, and transfer the penne to the sauté pan with the vegetables.
Add the lemon juice and butter, and toss to combine. If the mixture seems dry, add the cooking water, a few tablespoons at a time, until you have a nice, moist consistency. Serve right away sprinkled with Parmigiano-Reggiano.
Reprinted with permission from On Top of Spaghetti... by Johanne Killeen (Harper Collins 2006).