Fresh Spring Pasta with Baby Artichokes
Like anyone else, I love a good bowl of comfort food from time to time. This flavorful pasta dish makes for a hearty meal, but it’s still waist-line friendly.
It’s easy to add some diced, cooked chicken for a little protein, or you can serve it chilled over a bed of greens for a nice salad. Enjoy!
Fresh Spring Pasta with Baby Artichokes
Like anyone else, I love a good bowl of comfort food from time to time. This flavorful pasta dish makes for a hearty meal, but it’s still waist-line friendly. It’s easy to add some diced, cooked chicken for a little protein, or you can serve it chilled over a bed of greens for a nice salad. Enjoy! ~ Carmelo Sigona. Serves 2 to 4.
Ingredients
Ingredients:
- Juice of 1 lemon
- 6 – 8 local baby artichokes
- 5 ½ Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil divided (Mix it up! Use Sigona’s Meyer Lemon Fused Olive Oil or Sigona’s Basil Olive Oil for more flavor)
- 3 – 4 cloves garlic chopped
- 1 shallot chopped
- 2 Tbsp fresh lemon zest
- A pinch of red pepper flakes optional
- Salt and pepper to taste
- 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 ¼ cup chicken stock
- 8 – 10 oz. grape tomatoes halved
- 1 Tbsp butter
- 1/3 cup chopped basil
- 12 oz. fresh local Farfalle or other medium-cut pasta from Saporito Fine Pasta Co.
- 1/3 cup freshly grated or shaved Parmigiano-Reggiano cheese
Instructions
- Fill a medium bowl halfway with water and the lemon juice. Set aside.
- To prepare the artichokes, peel off a few layers of the tough, dark outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stem, if present, so about a 1/2-inch remains. Cut off and discard the top 1/4 of the artichokes, then quarter them lengthwise. As each artichoke is cut, place it in the lemon water, cut side down, so it doesn’t brown.
- Add 2 tablespoons olive oil to a saucepan over medium heat. Drain the artichokes and pat them dry. Add the artichokes to the pan along with the garlic, shallot, 2 tablespoons lemon zest and red pepper flakes; season with salt and pepper. Cook for about 1 to 2 minutes, stirring, then add the wine. Cook until wine is reduced by half, about 2 to 3 minutes. Add the stock, cover, and let simmer for 8 to 10 minutes, or until the artichokes have softened. Remove from heat; add the tomatoes and butter. Gently stir to mix well.
- Meanwhile, in a small bowl mix together the basil and 3 tablespoons olive oil.
- Prepare the pasta according to package directions. When drained, toss with the basil and olive oil mixture.
- Add the artichoke mixture to the pasta, season with salt and pepper and gently toss to incorporate the ingredients. Serve with a sprinkling of Parmigiano-Reggiano and a drizzling of 1/2 tablespoon olive oil.
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