Pasta with Artichokes and Rouget

Name: Pasta with Artichokes and Rouget
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms large artichokes (about each); 20 cherry tomatoes, halved; 907 grams 16 rouget (red mullet) fillets (about each); 454 grams fettuccine; 2 garlic cloves, thinly sliced; 2 lemons, halved; 118 milliliters extra-virgin olive oil; 1 Tbsp chopped parsley; 8 servings Salt and freshly ground pepper

You can never have too many main course recipes, so give Pasta with Artichokes and Rouget a try. This dairy free and pescatarian recipe serves 8. One portion of this dish contains about 36g of protein, 17g of fat, and a total of 553 calories. From preparation to the plate, this recipe takes approximately 1 hour. If you have fettuccine, lemons, olive oil, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Le Rouget, Rouget and Shrimp with Lemon Sauce, and Pasta With Artichokes.

Instructions

Squeeze the lemons into a large bowl of water. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem. Using a sharp knife, cut off the leaves at the top of the heart. Peel the base and stem. Using a small spoon or a melon baller, scoop out the furry choke.

Ingredients you will need

Artichoke

Lemon

Melon

Water

Base

Equipment you will use

Melon Baller

Knife

Bowl

Add the artichoke to the water and repeat with the remaining artichokes. Thinly slice the artichoke hearts and return them to the water.

Ingredients you will need

Artichoke Hearts

Artichoke

Water

Drain and pat dry.

In a large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain the artichokes and pat dry.

Ingredients you will need

Artichoke

Add the artichokes to the skillet and cook over high heat, stirring occasionally, until lightly browned in spots and barely tender, about 7 minutes.

Ingredients you will need

Artichoke

Equipment you will use

Frying Pan

Add the garlic and cook, stirring, until lightly browned, about 2 minutes.

Ingredients you will need

Garlic

Add the tomatoes and a generous pinch of salt and pepper and cook over low heat, smashing the tomatoes, until the artichokes are tender, about 5 minutes.

Ingredients you will need

Salt And Pepper

Artichoke

Tomato

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain the pasta, reserving 3/4 cup of the cooking water.

Ingredients you will need

Pasta

Water

Add the pasta and the cooking water to the skillet and simmer, tossing, until the liquid is nearly absorbed, about 2 minutes. Stir in the parsley.

Ingredients you will need

Parsley

Pasta

Water

Equipment you will use

Frying Pan

In a large, nonstick skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the fish with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until crisp and cooked through, about 5 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil