Artichoke Pasta
This artichoke pasta is light, creamy, and full of flavor. Made with olive oil, butter, garlic, and lemon for a simple restaurant-style pasta.
Ingredients
- 200 g pasta (about 100 g per person)
- 3-4 tbsp olive oil
- 2 artichokes, thinly sliced (or frozen artichokes, thawed, or canned artichoke hearts)
- 2 garlic cloves, thinly sliced
- 6 fresh sage leaves
- 40 g cold butter, cubed
- Lemon juice, to taste
- Salt and black pepper, to taste
- Grated cheese for serving (Parmesan, pecorino, or manchego)
- Lemon zest optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than the package instructions.
- While the pasta cooks, heat the olive oil in a large pan. Add the sliced artichokes and cook until lightly golden.
- Add the sage leaves and fry until crisp. Remove them and set aside on a plate.
- About 1 minute before the pasta is ready, add the sliced garlic to the pan and cook briefly.
- Transfer the pasta directly to the pan with the artichokes.
- Add 1 ladle of pasta water and toss the pasta while it finishes cooking in the pan. Add more pasta water gradually if needed until the sauce becomes glossy and coats the pasta.
- Turn the heat off and add the cold butter, lemon juice, salt, and pepper.
- Toss until the butter melts and the sauce becomes creamy. If needed, add a little more pasta water to loosen the sauce.
- Serve immediately with grated cheese and the crispy sage.
Notes
- Use good quality pasta with a slightly rough surface so it holds the sauce well.
- Add pasta water gradually. It is easier to add more than to remove excess liquid.
- This pasta is best eaten immediately, since it will absorb the sauce as it sits.
- Fresh herbs like parsley or basil can be added with the butter for extra flavor.
- A pinch of chili flakes works well if you want a little heat.