Recipe
Preparation15 minutes
Cook time30 minutes
ServingsServes 2 to 4
Episode1749
Ingredients
- 4 Tbsp of Unsalted Butter
- 2 Tbsp of Olive Oil
- 2 Cloves of Garlic, smashed and peeled but left whole
- 1 cup of Canned Artichoke Hearts (not in marinade) halved and patted dry
- 2 Tbsp of Capers, rinsed
- 8oz of Asparagus, cut into large pieces on a bias
- 8oz of Long Shaped Pasta of Choice
- 1 cup or so or Freshly Grated Parm
- Salt and Pepper to taste
- Fresh Chopped Parsley
Preparation
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1) Fill a large pot with water, add a generous handful of salt and bring to a boil, meanwhile, in a large high sides skillet, add 2 tbsp of butter and one tbsp of olive oil and allow to melt and the butter slightly brown over medium heat, when there, add the artichoke hearts, cut side down and cook for about 2 minutes just on that one side or until they develop a nice golden color and remove to a plate. At this point, add the pasta to the heavily salted water and cook 3 minutes shy of what the package says.
2) To the same skillet, add the remaining butter and oil, allow to melt and once again slightly brown, add the garlic, capers, zest of 1/2 lemon and plenty of freshly ground black pepper and turn the heat down as low as it possibly goes while the pasta cooks.
3) Once the pasta is abut ready and is really al dente, add the asparagus, cook all for 30 more seconds then add the pasta and asparagus to the skillet along with about 1 cup of the starchy cooking water (keep more on the side in case you need it) along with the artichokes and all the parm and the juice of 1/2 lemon or whole lemon if you want it really lemony.
4) Cook all together while constantly stirring for about 3 minutes on medium high heart until the brothy sauce turns into a creamy emulsified sauce that coats the pasta beautifully. Stir in the parsley and serve with an extra drizzle of strong extra virgin olive oil, plenty of parm and an extra grinding of black pepper.
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