Tagliatelle with Artichokes and Lemon | Italian Classic
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25 min
Quick
Sezamo
O rețetă italiană rafinată și rapidă de vară: tagliatelle mătăsoase cu inimi crocante de anghinare sotate în unt și ulei de măsline, parfumate cu lămâie proaspătă, pătrunjel verde și parmezan ras.
Preparation method
Preparing the ingredients
Drain the artichoke hearts from the brine or oil and cut them lengthwise into quarters. Wash the lemon thoroughly, finely grate the yellow zest, and squeeze the juice from one half. Peel the garlic cloves and slice them thinly, and finely chop the fresh parsley.
Boiling the pasta and cooking the sauce
Bring a large pot of water with sea salt to a boil. When the water boils, add the tagliatelle pasta and cook according to the package instructions until al dente. Reserve a cup (approx. 150 ml) of the pasta cooking water before draining.
In a large, deep skillet, heat the extra virgin olive oil and butter over medium heat. Add the sliced garlic and sauté for 1 minute until fragrant, taking care not to let it brown excessively. Add the cut artichoke hearts and sauté for 4-5 minutes until lightly golden.
Chef's tip
For an intense Mediterranean flavor, you can add a handful of drained capers or a few dried chili flakes when sautéing the garlic.
The perfect emulsion of starch from the pasta water, butter, and Parmesan creates a silky, creamy sauce without needing heavy cream.
Ingredients
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15 min
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