|Nutrition Facts (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.|
You may be familiar with jarred artichoke hearts—all the work is done for you and they're easy to prepare. However, a fresh artichoke pasta with in-season artichokes is wonderful, especially when prepared as simply as possible. This way, the flavors of this vegetable really come forth; all you need for this recipe is a little garlic and butter, a splash of lemon, and some onions, and you're all set. Boil up some penne (or other short, stubby pasta) and you're ready to go.
In case you have never worked with fresh artichokes before, they have a taste that's slightly bitter, and somewhat similar to Brussels sprouts and asparagus. They just need some time in a skillet to soften.
Reprinted with permission from "On Top of Spaghetti..." by Johanne Killeen and George German (Harper Collins 2006).
6 tablespoons extra-virgin olive oil
2 cups onions, chopped
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 pasta
5 to 6 tablespoons unsalted butter, room temperature
1 1/2 to 2 tablespoons freshly squeezed lemon juice
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, with the onions, garlic, artichoke hearts, 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, reserving about 1 cup of the cooking water, and transfer the penne to the sauté pan with the vegetables.
Add the butter and lemon juice, 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 cheese.
Peeling and trimming an artichoke isn't hard, but takes a few steps of cleaning, trimming, and removing the leaves to get to the hearts in the middle, the part you want for this recipe. You don't want to eat the leaves.
If you want to do the prep work once to make this dish twice, buy extra artichokes and freeze the extra cooked hearts to use in a future recipe.
How to Store and Freeze Penne Pasta With Fresh Artichokes
This recipe will keep in the refrigerator in an airtight covered container for 3 to 5 days. Simply reheat in the microwave or on the stovetop in a pan over medium-low heat until completely hot. You can freeze leftovers if you like for a couple of months in an airtight container. Reheat in the microwave or in a sauce pan with a little butter.