Lemon Braised Artichokes over Pasta

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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Recipe by Michael Chiarello

Ingredients Nutrition

Directions

  1. For the Herbes de Napa:.
  2. Combine all ingredients.
  3. Store in an airtight container away from light and heat for up to 4 months.
  4. yields 3/4 cup.
  5. For the Artichoke Hearts:.
  6. Preheat the oven to 375 degrees F.
  7. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
  8. Mix well and set aside while preparing the artichokes.
  9. Snap outer leaves from an artichoke.
  10. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
  11. Cut the heart in half and scrape out the choke with a spoon.
  12. Cut each piece in half again.
  13. As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
  14. When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
  15. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
  16. Remove from the oven and let cool in the cooking liquid.
  17. Notes- uses for the Artichokes: If preparing a larger number of artichokes, just increase the marinade proportionately.
  18. Serve them as an appetizer salad on their own with their braising liquid.
  19. Make sure to have crusty bread on hand to sop up the juices.
  20. Slice or roughly chop and scatter across a cheese pizza.
  21. Be sure to drizzle some of the braising liquid on the pizza as well.
  22. Roughly chop and add to a risotto at the last minute just to heat through.
  23. Add some of the braising liquid, too, to flavor the risotto.
  24. Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
  25. Drizzle with olive oil just before serving.
  26. For the Pasta:.
  27. Cook fettuccine according to package directions.
  28. While pasta is cooking, heat olive oil in a large skillet over medium heat.
  29. Add garlic.
  30. When garlic is golden, add the oregano and broth.
  31. Bring to a simmer, stir in the spinach to wilt.
  32. Add the artichokes and heat through.
  33. Drain the pasta and place in a serving bowl.
  34. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
  35. Sprinkle with Parmesan and serve.
Most Helpful

5 5

Superb oven braised artichokes, which ever way you use them!

5 5

After reading the other reviews I made a few changes and loved this dish. I used frozen artichokes, a lot less oil, whole wheat pasta and frozen spianch. This was a lovely pasta dish that tastes fancy enough to serve for company but comes together quick enough for an everyday meal when I used frozen veggies.

4 5

I made the pasta with the artichokes and spinach. Quite good but a little too much lemon and, as noted by other reviewers, too much oil. I was also a bit unsure of the ingredient list's instruction: fresh thyme or minced garlic -- I used both.