A Match Made in Culinary Heaven
This week we celebrate a union destined for greatness: the exquisite pairing of artichokes and pasta.
Artichokes, you are the heart of this culinary love story, earthy, elegant, and rich with depth. Your tender leaves, marinated in luscious olive oil, evoke the essence of the Mediterranean and timeless culinary traditions. Each bite reveals your subtle yet profound beauty.
Pasta, my steadfast companion, you are the canvas that brings this love to life. The wide ribbons of pappardelle, both soft and robust, embrace the artichokes with a poetic grace. Together, you create a dish that transcends mere sustenance, transforming each meal into a celebration of comfort and joy.
The recipe
Pappardelle with artichokes and lemon
- Serves
- 2
- Prep Time
- 10 minutes
- Cooking Time
- 10 minutes
Ingredients
- 125g dried pappardelle
- 1 jar (250g) artichoke hearts
- 1 lemon
- 6 bushy sprigs parsley
- handful of basil leaves
- 6 tbsp parmesan, grated
- 1 tbsp olive oil
Method
- Cook the pappardelle in deep, salted boiling water till tender, about 4-5 minutes.
- While the pasta cooks, drain the artichokes, and if they are not already cut in half then do so.
- Finely grate the zest from the lemon. Remove the leaves from the parsley and basil, roughly chop both and mix together with the lemon zest.
- Warm the olive oil in a shallow pan, add the artichokes and cook them for 6-8 minutes till they are starting to colour. Turn once and continue cooking for a couple of minutes.
- Drain the pappardelle and gently toss with the artichokes.
- Scatter in the parsley, basil and lemon, and grind in some black pepper.
- Divide between plates and top with parmesan
PappardelleOil & GarlicVegetarian