Updated: Mar 13
I love recipes where you’re given ingredients, but no clear directions. They leave me guessing whether or not I’m on the right track and makes me curious about the end result.
This artichoke pasta was one of those recipes and I didn’t use linguine as suggested; I thought farfalle would be more interesting. This is easy to make in a pinch and if you save a couple of artichoke hearts, you can fry them quickly and add it on top for some contrast. The taste of the artichoke really comes through here. The hint of lemon juice gives the pasta that much needed citrus complement, tying it all together.
1/4 cup olive oil
2 tablespoons butter
1 tablespoon flour
1 cup broth of choice
2 garlic cloves, chopped
2 teaspoons lemon juice
1 tablespoon parsley, chopped
1 (14 oz.) can artichoke hearts, chopped
2 tablespoons grated parmesan
1 teaspoon capers, chopped
1 lb farfalle pasta
2 cups of cooking liquid
Salt and pepper
Yields: serving for 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Cook the pasta in salted water. Drain, but make sure to reserve 2 cups of the cooking liquid.
In a wide saucepan, melt the butter with the oil.
Add the flour and mix to incorporate.
Drizzle the broth in slowly.
Add the garlic, lemon juice, parsley and chopped artichoke.
Add the parmesan and the chopped capers.
Cook on medium low heat for 10 minutes.
If the sauce is too thick, add as much pasta cooking liquid as you desire to achieve a thinner sauce.
Season to taste.
Mix in the farfalle pasta with the sauce.
Toss to mix and serve warm.