4 servings | 40 minutter
Recipe by Anna Deelman / OddVeggies
Artichokes are a wonderful yet often underappreciated vegetable, packed with both flavor and texture. In this recipe, we’re bringing out the best of this ingredient by pairing it with a delicate pasta dish, enhanced by the savory punch of anchovies and the richness of Parmesan cheese. Artichokes, with their slightly nutty and tender texture, create the perfect balance with the umami of the anchovies, while fresh lemon juice adds a bright, tangy contrast. This dish is a celebration of simple yet sophisticated ingredients that come together to create something truly special.
One of the key steps in this recipe is the preparation of the artichokes. By first boiling and then pan-searing them, you ensure they are tender on the inside while achieving a crispy, golden exterior. This dual cooking method elevates the dish, giving the artichokes a delightful texture. Paired with fettuccine pasta, the sauce clings beautifully to the strands, offering a smooth, creamy finish thanks to the Parmesan and the starchy pasta water. Anchovies, which may seem like a bold ingredient, melt into the sauce, infusing it with a deep umami flavor that doesn’t overpower but rather enhances the overall dish.
While this pasta can easily stand on its own, it’s versatile enough to be accompanied by a light green salad, adding freshness and extra vibrance to your plate. Whether you’re looking for a comforting yet elegant weeknight meal or a dish to impress guests, this artichoke pasta will quickly become a favorite. Enjoy it with a glass of crisp white wine for the ultimate dining experience.
Ingredients
- 2 whole artichokes
- 8 anchovy fillets
- Juice of one lemon
- One whole lemon
- 400 g dried fettucine
- 100 g grated Parmesan
- Olive oil
- Salt and freshly ground pepper
Procedure
- Begin by preparing the artichokes by removing the outer leaves and peeling the stem.
- Cut the artichokes in half and boil them in plenty of salted water with lemon slices.
- Boil for about 25 minutes until tender.
- Finely chop the anchovies and mix them with grated Parmesan, lemon juice, and freshly ground pepper.
- Cook the pasta in salted water until al dente.
- Sear the halved artichokes in olive oil over high heat until golden on the cut side.
- Drain the pasta, reserving 2 cups of pasta water.
- Toss the hot pasta with the sauce, adding pasta water gradually to create a creamy consistency.
- Season to taste with salt and pepper.
- Plate the pasta in nests using tongs, place a seared artichoke half on top, and grate some fresh lemon zest over the dish.
- Serve as is or with a fresh salad on the side.
About Anna and OddVeggies
Anna is part of OddVeggies, a collective of five creative participants from Danish MasterChef 2024 who share a passion for plant-based cooking. Together, they explore exciting and innovative ways to use vegetables, making them a fresh and inspiring force in the world of gastronomy. Follow their journey and culinary adventures on Instagram, where they inspire with flavorful recipes and creative ideas.