Pasta is one of my favorite things to cook. It’s extremely versatile and can be flavored all sorts of different ways depending on what you’re craving, what you have in your pantry, or what time of year it is. During the summer, a nice light pasta is a great thing to have a on a hot day. Not only will the minimal cooking time keep you away from too much heat, but the smooth and light flavors won’t weigh you down.
This is a very easy recipe that is both light and flavorful. Make sure you cook the artichokes for a while so that they become nice and tender. The added lemon zest and juice add a great freshness to the dish that you’ll love. Also, because you are going to be adding a fair amount of olive oil near the end of the cooking, try to get the best you can afford. You’re really going to taste it, so a great, fruity olive oil will be ideal.
Recipe by Matt Essert
4 baby artichokes
1 clove garlic, sliced thinly
1 lemon, for juice and zest
3/4 cup Extra virgin olive oil
1 lb linguine
1/4 cup parmesan cheese
Salt and pepper, to taste
1. Over medium-high heat, bring a pot of slated water to a boil.
2. In the meantime, cut artichokes into quarters. Because they are young baby artichokes, they haven't developed the spiky choke, so you don't need to worry about cleaning them to removing any hard outer leaves.
3. In a saute pan over medium heat, lightly fry the garlic and artichokes in 1/4 cup olive oil for a few minutes until very soft, at least 12 minutes. Remove pan from heat.
4. When pasta is cooked al dente, remove from water and combine with the garlic and artichokes in the saute pan or a mixing bowl. Add the juice of 1/2 a lemon, being careful not to include any seeds, about 1 or 2 teaspoons of lemon zest, the cheese, and the rest of the olive oil (and more olive oil if desired). Mix well and add salt and pepper to taste.