TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL

TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL image

Yield 4 - 6 people

Number Of Ingredients 17

Tagliatelle with Artichokes and Olive Oil Pasta paired with artichoke hearts is an Italian favorite. We'ÃÂÃÂd love it, too, if we didn't have to trim, steam, and extract the hearts.
We prefer jarred artichoke hearts labeled ÃÂ¢ÃÂÃÂbabyÃÂ¢ÃÂÃÂ or ÃÂ¢ÃÂÃÂcocktailÃÂ¢ÃÂÃÂ 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. YouÃÂ¢ÃÂÃÂll need three 9.9-ounce jars of artichokes for this recipe. The anchovies add depth without imparting a fishy taste; donÃ¢ÂÂt 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