Lemon Braised Artichokes Over Pasta

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb fettuccine
• 1/4 cup olive oil
• 4 cloves garlic, sliced
• 2 teaspoons fresh oregano leaves
• 1/2 cup chicken broth or 1/2 cup chicken stock
• 4 cups spinach, stemmed and washed
• 1/4 cup chopped italian parsley
• 1 tablespoon butter
• kosher salt
• fresh ground black pepper
• grated parmesan cheese, for serving
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh lemon juice
• 1 1/2 teaspoons finely chopped fresh thyme leaves or 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons kosher salt
• 1 pinch fresh ground pepper
• 4 medium artichokes
• 1/2 lemon
• 6 tablespoons dried thyme leaves
• 3 tablespoons fennel seeds
• 2 1/2 tablespoons dried summer savory
• 1 1/2 tablespoons dried rosemary leaves
• 1 1/2 tablespoons crumbled bay leaves
• 1 1/2 tablespoons dried lavender flowers

Recipe

• 1 for the herbes de napa:.
• 2 combine all ingredients.
• 3 store in an airtight container away from light and heat for up to 4 months.
• 4 yields 3/4 cup.
• 5 for the artichoke hearts:.
• 6 preheat the oven to 375 degrees f.
• 7 combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
• 8 mix well and set aside while preparing the artichokes.
• 9 snap outer leaves from an artichoke.
• 10 cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
• 11 cut the heart in half and scrape out the choke with a spoon.
• 12 cut each piece in half again.
• 13 as each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
• 14 when all the artichokes are trimmed, put the pan over high heat and bring to a boil.
• 15 pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
• 16 remove from the oven and let cool in the cooking liquid.
• 17 notes- uses for the artichokes: if preparing a larger number of artichokes, just increase the marinade proportionately.
• 18 serve them as an appetizer salad on their own with their braising liquid.
• 19 make sure to have crusty bread on hand to sop up the juices.
• 20 slice or roughly chop and scatter across a cheese pizza.
• 21 be sure to drizzle some of the braising liquid on the pizza as well.
• 22 roughly chop and add to a risotto at the last minute just to heat through.
• 23 add some of the braising liquid, too, to flavor the risotto.
• 24 season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
• 25 drizzle with olive oil just before serving.
• 26 for the pasta:.
• 27 cook fettuccine according to package directions.
• 28 while pasta is cooking, heat olive oil in a large skillet over medium heat.
• 29 add garlic.
• 30 when garlic is golden, add the oregano and broth.
• 31 bring to a simmer, stir in the spinach to wilt.
• 32 add the artichokes and heat through.
• 33 drain the pasta and place in a serving bowl.
• 34 pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
• 35 sprinkle with parmesan and serve.