Spaghetti with artichoke and lemon
“I love pasta with artichoke! I even once organized a petition to put this dish back on the menu at a restaurant in Amsterdam. I was about 10 years old. In this recipe, I use it in a pasta.”
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 1 shallot
- 300 g spaghetti
- 1 jar of grilled artichoke wedges in oil
- 1 jar of capers
- 1 citroen
- 1 splash of dry white wine
- 100 g Parmesan cheese
- 15 g parsley leaves
- 2 slices of white bread
- 2 tablespoons olive oil
- hackle
- fine grater
- Finely chop the shallot. Finely chop the garlic. Finely chop the parsley.
- Cook the spaghetti according to the instructions on the package until al dente.
- Heat the olive oil in the frying pan. Sauté the shallot and garlic for 3 minutes over low heat.
- Drain the artichokes. Add them to the frying pan along with the capers and fry for 1 minute. Deglaze the frying pan with the white wine.
- Set aside a cup of the spaghetti cooking water. Drain the pasta and toss it in the pan.
- Scrub the lemon clean, grate the yellow peel over it, and squeeze half the fruit over the pan.
- Grate the Parmesan cheese. Add it along with a splash of cooking liquid and stir until creamy. Stir in half of the parsley.
- Divide the spaghetti with artichoke among 4 plates and sprinkle the pangrattato over it. Garnish with the remaining parsley and serve immediately.
- Tear the bread into coarse pieces and coarsely grind in a food processor.
- Finely chop the garlic.
- Heat the olive oil in a large frying pan. Fry the breadcrumbs with the garlic for 5 minutes until golden brown and crispy.
- Shake onto a plate and let cool.
Everything about pasta with artichoke
Spaghetti is a good choice for artichoke. The light sauce based on olive oil, garlic, and cooking liquid adheres well to thin pasta. Linguine also works. Avoid heavy tube pasta like rigatoni, as the sauce is too light to fill it.
Yes. Canned artichokes work fine in this recipe. Drain well and pat dry before frying, otherwise they will splatter. Grilled artichokes from a jar add a bit more flavor due to the oil and herbs, but canned artichokes are a good substitute.
Pangrattato is toasted breadcrumbs with garlic and olive oil. It is the Italian name for 'grated bread'. It does the same as Parmesan: it adds texture and flavor. In this recipe, it serves as a crispy topping over the pasta.
