Artichoke Heart Spaghetti & Lemon Crème & Tarragon & Pine Nut Gremolata

 

INGREDIENTS

  • 16oz. fresh spaghetti
  • 12 artichokes hearts
  • 8oz. cream
  • 1 lemon
  • 1 oz. pinenuts
  • 1 oz. grated parmigiano
  • 2oz. butter
  • 2 oz. extra virgin olive oil
  • 1 garlic clove
  • 1/8 oz. flat leaf parsley

KITCHEN TOOLS

  • 6 qt. pot
  • large sauté pan
  • chef knife
  • large metal cooking spoon or large metal spatula
  • pasta strainer or basket
  • metal tongs or cooking spoon
  • small bowl
  • garlic press (optional)

PREP

    • Finely mince parsley and place into small bowl.
    • Mince garlic with chef’s knife or push through garlic press, add to parsley
    • Zest 1 lemon using cheese grater or zester into bowl with parsley and garlic.
    • Crush pine nuts by pressing on them with the blade of a chef’s knife or fine chop, add to bowl with lemon zest, garlic and parsley. mix.
    • Juice the same lemon after you zest and remove seeds. Set lemon juice aside for sauce.
    • “Fluff pasta” - loosen up noodles with fingers before cooking.
    • Fill 6 qt. pot 2/3 of the way with water.
    • Heat water over high heat, bring to a rolling boil.
    • Add 2 T Kosher salt to boiling water. Water should be salty like the sea.
    • Slice baby artichokes in half. Set aside.

COOKING INSTRUCTIONS (30 minutes)

    • Once your artichokes have become golden brown (3-4 minutes) flip and sear second side (1-2 minutes). Add a pinch of salt
    • Add cream to pan with seared artichokes and continue cooking over medium heat until it begins to simmer. Once the cream begins to simmer, reduce heat to medium. Simmer for 3-6 minutes stirring as the cream reduces. The cream will coat the back of a spoon when it’s reduced.
    • Add 3 tablespoons of lemon juice and butter to cream and stir to make sure the cream and lemon juice is properly incorporated. Turn off heat.
    • Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.
    • Cook pasta 2-3 minutes or until desired al dente.
    • Strain pasta and add noodles to the sauce.
    • Toss or stir until all noodles are coated with sauce.
    • Add salt and pepper to taste.
    • Transfer to pasta dish, and garnish with lemon, parsley, pine nut, garlic gremolata mixture.
    • Enjoy your pasta!

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