Who can resist a plate of al dente spaghetti coated in a creamy sauce of fresh, steamed artichokes, garlic, white wine, heavy cream, and Parmesan cheese? I know I can’t. This rich dish is all about celebrating artichokes steamed in white wine and lemon juice and pairing them with a touch of heavy cream, salty Parmesan cheese, and some of the pasta water from your favorite cooked spaghetti. This comforting pasta dish is perfect for those glorious months when fresh artichokes are in abundance.
Handmade Spaghetti
(To view this recipe, click on the blue blog post title above)
Spaghetti with Creamy Artichoke Sauce
Ingredients:
- * Recipe Courtesy of Mami Camilla Cooking School*
- 4 medium artichokes
- 1 lemon, sliced in wedges
- Water
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- Salt
- Finely ground black pepper
- 1 cup white wine
- ½ cup heavy cream
- 1 cup grated parmesan cheese
- Pasta water
- Pinch of black pepper
- ½ cup fresh parsley, chopped
- Parmesan cheese for serving
Directions:
- Remove and discard 4 rows of outer leaves from artichokes. Slice artichokes in half; remove the fibrous choke. Cut artichokes into 2-centimeter slices. Squeeze lemon juice into bowl of cool water; add wedges. Add artichokes to lemon water to keep them from discoloring. Set aside.
- In saucepan, heat oil over medium heat for 1 minute. Add garlic; sauté 1 minute. Drain artichokes; add to saucepan; stir well.
- Add the white wine, ½ cup water, salt and pepper to taste. Cover; cook 10 to 15 minutes or until vegetables are tender and most of the liquid has been absorbed.
- In the meantime, cook 1 lb. of your favorite spaghetti in boiling, salted water until al dente.
- Add ½ cup of heavy cream to the artichokes, along with 1 cup of parmesan cheese, and 3 ladles of pasta water, and a pinch of black pepper. Cook for another 5 minutes to allow the flavors to come together. Toss the cooked pasta in the artichoke sauce.
- Garnish with parsley and grated parmesan cheese and serve.
Tagged: artichoke sauce, artichokes, culinary school, externship, Italy, Mami Camilla cooking school, pasta, Sorrento, spaghetti
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