Tagliatelle with Artichokes and Lemon | Taste of Italy
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25 min
Quick
Sezamo
O rețetă italiană clasică și rafinată: paste tagliatelle al dente îmbrăcate într-o emulsie catifelată de lămâie, unt și parmezan, acompaniate de inimi rumenite de anghinare și verdeață proaspătă.
Preparation method
Preparing the ingredients and boiling the pasta
Drain the artichoke hearts well and cut them into quarters or bite-sized slices. Peel and thinly slice the garlic cloves. Wash the lemon, finely grate the yellow zest, and squeeze the juice.
Bring a large pot of generously salted water to a boil. When the water boils, add the tagliatelle pasta and cook according to the package instructions until al dente (approx. 7-9 minutes). Reserve a cup of the pasta cooking water before draining.
Sautéing the artichokes and forming the silky emulsion
In a large, deep skillet, heat the extra virgin olive oil together with half of the butter over medium heat. Add the sliced garlic and sauté for 1 minute until fragrant, taking care not to let it burn.
Chef's tip
For a perfectly creamy emulsion without heavy cream, combining the starch from the pasta water with cold butter and Parmesan is the secret of Italian cuisine.
If using oil-marinated artichokes, you can use 1-2 tablespoons of the flavorful oil from the jar for the initial sauté for an extra boost of intense flavor.
Ingredients
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55 min
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