TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE - (4.4/5)
Provided by DreiFromBK
Number Of Ingredients 14
Steps:
- 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well. 2. Pulse bread in food processor until finely ground, 10 to 15 pulses. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 3 to 5 minutes. Add 1/4 cup Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet. 3. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and 1/8 teaspoon salt; cook, stirring frequently, until hearts are spotty brown, 7 to 9 minutes. Add garlic, anchovies, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside. 4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 1/4 cup Parmesan, 2/3 cup reserved cooking water, remaining 1/4 cup oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.
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Tristan Kromopawiro
[email protected]This recipe was a disaster. The artichokes were tough and the sauce was bland.
Martha Kihenjo
[email protected]This dish was a bit too oily for my taste. I would recommend using less olive oil.
Warren Earls
[email protected]I'm always looking for new ways to cook artichokes, and this recipe was a great find. The artichokes were cooked perfectly and the sauce was delicious.
Robin Ahmad Shuvo
[email protected]This dish is a great way to get your kids to eat artichokes. My kids loved the creamy sauce and the tender artichokes.
Rashid Md
[email protected]I'm not a big fan of artichokes, but this dish was delicious. The artichokes were tender and flavorful, and the sauce was creamy and flavorful.
Fav Our
[email protected]I wasn't sure about the combination of artichokes and olive oil, but I was pleasantly surprised. The flavors worked really well together.
Tlhokomelo Mokati
[email protected]This recipe is a keeper. I've made it several times and it's always a hit.
Afzaal Gujjar
[email protected]I added some grilled chicken to this dish and it was amazing. The chicken added a nice protein boost and made the dish even more hearty.
Alyssa Albert
[email protected]This tagliatelle dish is a great way to use up leftover artichokes. It's also a delicious and easy weeknight meal.
MD Nayime Hossen
[email protected]I love this recipe! It's so easy to make and always turns out great.
Purnalal Maharjan
[email protected]This dish was easy to make and absolutely delicious. The artichokes and olive oil gave it a wonderful flavor.
Western Boy
[email protected]I made this dish for my family and they all loved it. The artichokes were tender and flavorful, and the sauce was creamy and delicious. I will definitely be making this dish again.
SPECIAL DJ J SMART (SDJS)
[email protected]This recipe was a hit at my dinner party. Everyone loved the unique flavor combination.
Tomilola
[email protected]I'm not usually a fan of artichokes, but they were surprisingly delicious in this dish. The combination of flavors was perfect.
Madison Rooker
[email protected]This tagliatelle dish was incredibly flavorful and easy to make. The artichokes and olive oil added a delicious richness, and the lemon zest brightened everything up. I'll definitely be making this again!