Artichoke Pasta
Lemon and white wine are the best compliments to artichokes. Add mushrooms for some earthiness and this dish is balanced and delicious.
Ingredients
- 1/2 lb thin spaghetti noodles
- 1 14 oz can whole artichokes
- 1 oz diced pancetta (optional)
- 1 lemon, halved
- 1 lb small whole cremini mushrooms, halved if larger
- ½ cup dry white wine
- ¼ cup olive oil
- ¼ cup chopped onion
- ¼ cup freshly grated parmesan
- Kosher salt and fresh ground pepper
Instructions
- Drain the artichokes and slice in half. Place in a small bowl with juice from half the lemon.
- Fill a pan with water to bring to a boil and add salt.
- In a saucepan heat the oil and add the onion and pancetta if using. Saute until tender and add the mushrooms. Cook under all liquid is gone. About 10 minutes. Drain the artichokes and add to the pan. Cover on low until heated through about 5minutes. Add the wine and juice from other half of the lemon. Cover and simmer over moderately low heat for 10 minutes.
- Meanwhile, cook the pasta until al dente. Drain reserving ¼cup of the pasta cooking water. Add the pasta and the reserved water to the artichoke mixture and toss over moderate heat for 1 minute.
- Remove from heat and add the parmesan cheese. Season with salt and pepper.
- Serve with more cheese at the table.