Braised Artichokes Hearts over Pasta

My plants are producing!  What better than to walk outside, cut a few artichokes, then cook them up? 


I knew Deb at Smitten Kitchen would have an interesting recipe. She has great recipes, directions, and photos on her site, as well as a recently published cookbook, (which I intend to send to my son-in-law. My daughter had the good sense to marry a man who cooks well. And creatively.)



Here's the link: 
Artichokes braised in lemon and olive oil

This recipe calls for 8 medium artichokes. As ever, size is subjective.

I had 6 of varying size on the stalk. This is the second season these chokes have produced; they’re not yet at a jumbo size. My hypothesis is they get meatier and bigger each year, (when in doubt, I just make it up.)


Toss together:

1 recipe Artichokes braised in lemon and olive oil including the thickened cooking liquid.

1/3 pound fettuccine (or other pasta) cooked al dente, and drained


Top with Parmesan cheese shavings


That’s it. Very simple once you’ve got the artichoke hearts. My dinner guest proclaimed it “delicious” and I completely agreed.






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