Lemon Braised Artichokes over Pasta
Lemon Braised Artichokes over Pasta might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 762 calories, 27g of protein, and 41g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. A mixture of parmesan, thyme leaves, spinach, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lavender you could follow this main course with the Scooped: Raspberry, Hibiscus, Lavender and Rose Sorbet as a dessert.
Instructions
Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat.
Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt.
Drain the pasta and place in a serving bowl.
Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
Sprinkle with Parmesan and serve.
Preheat the oven to 375 degrees F.
Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
Mix well and set aside while preparing the artichokes.
Snap outer leaves from an artichoke.
Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
Cut the heart in half and scrape out the choke with a spoon.
Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
Remove from the oven and let cool in the cooking liquid.
Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.