Pasta with Grilled Artichokes
Baby artichokes dressed with olive oil and garlic take center stage in this lemony dish. We love it for lunch or dinner alfresco as the weather gets warmer—even better if you can enjoy it with a glass of rose.
Yield: serves 4
- 1 lb. (about 10) baby artichokes with stems, trimmed and halved lengthwise, tough outer leaves discarded
- Zest and juice of 1 lemon
- 6 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 lb. spaghetti
- 4 tbsp. unsalted butter
- 1⁄4 tsp. crushed red chile flakes
- 4 cloves garlic, minced
- 2⁄3 cup freshly grated Parmesan
- 2 tbsp. minced fresh parsley
- Put artichokes, 2 tbsp. lemon juice, and 6 cups water in a 4-quart saucepan. Boil, reduce heat, and simmer until crisp-tender, about 5 minutes. Drain artichokes; transfer to a medium bowl; toss with 4 tbsp. oil and salt and pepper. Heat a 12" grill pan over high heat. Place artichokes cut side down on grill pan and cook until tender, 6 minutes per side. Return grilled artichokes to the bowl and cover with plastic wrap; set aside.
- Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, 6-7 minutes. Drain pasta, reserving 1 cup pasta water; set aside. Heat remaining oil and 3 tbsp. butter in a 12" skillet over medium heat; add chile flakes and garlic and cook, stirring, until garlic is soft, 4-5 minutes. Add remaining lemon juice along with zest, cooked pasta, and ½ cup Parmesan and toss together, adding reserved pasta water as needed to create a smooth sauce. Stir in remaining butter and parsley and season with salt and pepper. To serve, divide pasta evenly between four bowls and top with artichokes; garnish with Parmesan and parsley.