How to make tagliatelle with artichokes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories, while grana padano is a more affordable cheese option.

Prepare the artichokes by trimming the stems and removing the outer leaves.

Slice the artichokes into quarters and place them in a bowl of water with lemon juice to prevent browning.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and minced garlic to the skillet; sauté until translucent, about 3-4 minutes.

Add the sliced artichokes to the skillet; cook for 5-7 minutes until tender.

Pour in white wine and let it simmer until reduced by half, about 3 minutes.

Add vegetable broth and bring to a gentle simmer; cook for another 5 minutes.

Meanwhile, bring a large pot of salted water to a boil; cook tagliatelle according to package instructions until al dente.

Reserve a cup of pasta cooking water, then drain the tagliatelle.

Add the drained tagliatelle to the skillet with artichokes; toss to combine.

If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Stir in butter, lemon juice, and chopped parsley; season with salt, black pepper, and red pepper flakes to taste.

Serve immediately, garnished with additional parsley and grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens