TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL

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TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL image

Categories     Pasta     Dinner

Yield 4 - 6 people

Number Of Ingredients 17

Tagliatelle with Artichokes and Olive Oil Pasta paired with artichoke hearts is an Italian favorite. We'€™d love it, too, if we didn't have to trim, steam, and extract the hearts.
We prefer jarred artichoke hearts labeled “baby” or “cocktail” that are 1 1/2 inches or shorter in length. Larger artichoke hearts tend to have fibrous leaves. If you are using larger hearts, trim the top 1/4 to 1/2 inch from the leaves. Do not use marinated or oil-packed artichoke hearts. You’ll need three 9.9-ounce jars of artichokes for this recipe. The anchovies add depth without imparting a fishy taste; don’t omit them. Tagliatelle is a long, flat, dry egg pasta that is about 1/4 inch wide. Pappardelle can be substituted for the tagliatelle.
INGREDIENTS
3 cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
2 slices hearty white sandwich bread, torn into 1-inch pieces
3 tablespoons plus 1/4 cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
Salt and pepper
3 garlic cloves, minced
2 anchovy fillets, rinsed, patted dry, and minced
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1/3 cup dry white wine
2 tablespoons heavy cream
12 ounces tagliatelle
1/4 cup minced fresh parsley
1 teaspoon grated lemon zest

Steps:

  • INSTRUCTIONS 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. L

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