Artichokes With Spaghetti Recipe

I absolutely love this artichoke spaghetti recipe because it combines the comforting simplicity of pasta with the fresh, zesty kick of lemon and garlic that just elevates the flavors effortlessly. Plus, the touch of white wine and Parmesan brings a classy, restaurant-worthy experience right into my kitchen without breaking the bank!

Pasta e Carciofi is an embrace of two simple, rustic ingredients: artichokes and pasta. It is a dish that few know about in the States, despite being a classic of Roman cooking.

Unlike most pasta dishes, it is not built around a saucy component—not even a “sauce” made of sautéed garlic and olive oil, which in my mind is the precondition for delicious spaghetti. And yet, in its own way, it is just as satisfying because the artichokes lend their unique taste in a way that say, baby peas (as in Pasta e Piselli) do not.

Ingredients

Ingredient Quantities

• 2 whole artichokes
• 250g spaghetti
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup dry white wine
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions

1. Begin by preparing the artichokes. Strip away the tough outer leaves and slice off the top inch. Trim and peel the stem, then halve the artichokes. With a spoon, dig out the choke—a fibrous clump that resembles a nest of baby artichokes—anatomically next to a half.

2. A large pot of salted water should be brought to a boil. The artichokes should then be added and cooked for about 10-15 minutes until tender. Remove with a slotted spoon and set aside to cool slightly.

3. Prepare the spaghetti in the same boiling water, using the package directions, to achieve an “al dente” texture. Drain the spaghetti and set aside. Reserve 1/4 cup of the water from the pasta to use later.

4. As the pasta is cooking, cut the artichokes into very thin wedges.

5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until it is fragrant.

6. Add the artichokes, sliced, to the skillet and cook them for 5 minutes. Let them start to brown.

7. Add the white wine and allow it to simmer until it has reduced by half.

8. Incorporate the lemon juice, red pepper flakes, and set-aside pasta water into the skillet. Mix thoroughly and allow to simmer for an additional 2 minutes.

9. Toss the sauce with the cooked spaghetti. Season to taste with salt and pepper.

10. Place on serving plates, and top with chopped parsley and grated Parmesan cheese before you dig in.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Vegetable peeler
4. Spoon (for removing the choke)
5. Large pot
6. Slotted spoon
7. Colander
8. Large skillet
9. Wooden spoon or spatula
10. Measuring spoons
11. Measuring cup
12. Citrus juicer (optional)
13. Grater for Parmesan cheese
14. Serving plates

FAQ

• Q: How do I prepare the artichokes for this recipe?A: Remove the outer leaves, cut off the top third of the artichoke, and take out the choke with a spoon.
• Q: Can I use frozen or canned artichokes instead of fresh ones?Q: Can you use canned or frozen artichokes in this recipe?

  A: Yes, you can use canned or frozen artichokes. Just be sure they are well drained and rinsed before using.

• Q: What can I use as a substitute for dry white wine?You can replace the white wine with vegetable broth or chicken broth.
• Q: Is there a gluten-free alternative for spaghetti?You can use rice or corn-based spaghetti as an alternative to gluten-filled pasta.
• Q: Can I make this recipe vegan?Q: Is there a dairy-free way to make this dish?
• Q: How can I adjust the spice level?To achieve a less intense flavor, consider cutting back on or leaving out the red pepper flakes.

Substitutions and Variations

You can use canned artichoke hearts in substitution for fresh artichokes if you cannot find them.
Pasta: Use any kind of pasta; for example, linguine or fettuccine can be substituted for spaghetti.
Substitute avocado oil or sunflower oil for olive oil.
Vegetable broth or chicken broth can be used as a non-alcoholic substitute for white wine.
Vegan parmesan, nutritional yeast: Use these to make a no-cheese sauce. If you have them, blend them with the nuts. If you don’t, the almond-cashew blend is still a great base for the sauce.

Pro Tips

1. Prevent Artichoke Browning While preparing the artichokes, keep them in a bowl of water with lemon juice to prevent browning. This maintains their color until you’re ready to cook them.

2. Perfect Pasta When cooking the spaghetti, make sure the water is well-salted, as it adds essential flavor to the pasta. It should taste like the sea.

3. Infuse More Flavor For a deeper garlic flavor, consider sautéing the garlic slowly in olive oil over low heat for a few minutes before adding the artichokes, allowing it to infuse the oil even more.

4. Wine Reduction To enhance the flavor of the dish, make sure you let the white wine reduce significantly in the skillet. This concentrates its flavor and helps integrate it into the artichokes.

5. Finishing Touch Just before serving, drizzle a small amount of high-quality olive oil over the plated dish for extra richness and a glossy finish. This can enhance the overall taste and presentation.