- 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.
I. Hate. These.
Three. Word. Taglines.
Separated. By. Periods.
Discover. Interact. Optimize (For a web agency)
Strong. Stable. Secure (For a bank)
Tone. Burn. Sculpt. (For a fitness company)
Enough. Hopefully, someday they'll all be replaced by proper creativity. But until then, here is mine for Sunday Pasta: Tasty. Healthy. Cheap.
And for today's recipe: Artichoke. Pasta. Parmigiano.
Go get yourself some Tasty. Healthy. Cheap.