Ingredients for Lemon Braised Artichokes Over Pasta
- 1 lb fettuccine
- 1/4 cup olive oil (for marinade) + 2 tbsp olive oil (for pasta)
- 2 cloves minced garlic (for marinade) + 2 cloves minced garlic (for pasta)
- Oregano Leaves
- 1/2 cup chicken broth
- 5 oz fresh spinach
- Italian Parsley
- 2 tbsp butter
- Kosher Salt
- Fresh Ground Black Pepper
- Grated Parmesan cheese to taste
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Fresh Thyme Leaves
- Fresh Ground Pepper
- 6 large artichokes
- Lemon
- Dried Thyme Leaves
- Fennel Seeds
- Dried Summer Savory
- Dried Rosemary Leaves
- Bay Leaves
- Dried Lavender Flowers
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How to Make Lemon Braised Artichokes Over Pasta
- **Herbes de Provence:**
- Combine 2 tbsp dried thyme, 1 tbsp dried oregano, 1 tbsp dried rosemary, 1 tbsp dried basil, and 1 tsp salt in a small bowl.
- Store in an airtight container away from light and heat for up to 4 months.
- **Artichoke Hearts:**
- Preheat oven to 375°F (190°C).
- In a medium saucepan, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1 tbsp Herbes de Provence, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
- Prepare artichokes: Snap off outer leaves until you reach light green leaves. Cut off the top 1 inch and trim stems. Use a paring knife to trim down to the heart, rubbing cut surfaces with lemon half to prevent discoloration.
- Cut each heart in half, scoop out the fuzzy choke with a spoon, then cut each half into quarters.
- Immediately toss each artichoke quarter in the marinade to coat.
- Transfer artichokes and marinade to a baking dish. Cover with foil and bake for 45 minutes, or until tender when pierced with a fork.
- Remove from oven and let cool in the cooking liquid.
- **Pasta:**
- Cook 1 lb fettuccine according to package directions.
- While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic and cook until golden.
- Stir in 1/2 tsp dried oregano and 1/2 cup chicken broth. Bring to a simmer.
- Add 5 oz fresh spinach and wilt.
- Add the braised artichokes and heat through.
- Drain pasta and add to a serving bowl.
- Pour the artichoke mixture over pasta, toss with 2 tbsp chopped fresh parsley, 2 tbsp butter, salt, and pepper to taste.
- Sprinkle with grated Parmesan cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
30g
Carbs
24g
