LEMON SPAGHETTI WITH ROASTED ARTICHOKES
INGREDIENTS
Yield: 6 servings
1pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans of halved artichoke hearts in water, drained
5tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1pound spaghetti
6ounces Parmesan, very finely grated
1 large lemon, zested (about ½ heaping teaspoon) and juiced (about 3 tablespoons)
1tablespoon unsalted butter
¼cup torn basil leaves, plus more for garnishing
PREPARATION
Heat oven to 425 degrees. Line a baking sheet with parchment paper.
Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper, and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes until browned and a little crisp around the edges.
Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, ½ teaspoon pepper, and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons of olive oil; stir to combine. The mixture should resemble a thick paste.
Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer it to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
Add the butter, basil, and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
Top with the roasted artichokes, a little more black pepper, and torn basil, and serve.
Enjoy!
Original recipe from the New York Times Cooking