- Total Time: 45 minutes
- Yield: 4-6 1x
- 1 pound tagliatelle (or spaghetti)
- 4–6 small to medium artichokes
- 1 small onion, finely chopped
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmigiano-Reggiano cheese (grated)
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- Prepare the artichokes: Squeeze the juice of a lemon into a large bowl of water. Remove the rough outer leaves and the bottom of the stem from the artichoke. Cut the artichokes into quarters. With a pairing knife, remove the choke. Slice the artichoke into thin strips (about 1/4 inch wide). Place into the bowl of lemon water.
- In a large skillet over medium heat, saute the onion in the olive oil until translucent. Add the artichoke. After a minute or so, add the wine and allow to evaporate. Add about a cup of water. Cook covered for about 10 minutes. Remove the cover and allow most remaining liquid to evaporate. Add the cream and simmer for a few minutes, with salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and add to the artichoke mixture.
- Serve immediately with a sprinkle of Parmigiano.
If fresh artichokes are not available, use a 16 ounce can of artichoke hearts packed in water.
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So here's to the Three Lives & Company -- the quintessential corner bookstore in Greenwich Village. In addition to their excellent curatorial skills, the prominent display of the Sunday Pasta cookbook in their shop window also highlights their aesthetic genius.
Join the resistance! Support an independent bookseller today. And enjoy this week's Sunday Pasta recipe - quick, easy, and healthy too (and from an independent publisher)!