Tagliatelle With Artichokes And Olive Oil Recipe 445

Steps:

• Cut leaves from hearts and place in water for 15 minutes. Cut hearts in half and dry off.
• Pulse bread in processor until finely ground. Heat 2 tbsp in 10 inch skillet and add crumbs for 3-5 minutes until begin to brown.Add 1/4 c parm and cook for 1-2 minutes. Transfer to bowl and add s and p. Wipe out skillet.
• Heat 1 tbsp oil oil til shimmering. Add hearts and 1/8 tsp salt cooking til spotty brown 7ish minutes. Add garlic, anchovies, oregano and red pepper for 30 sec. Stir in wine and cream and bring to simmer. Remove from heat and add in artichoke leaves.
• Meanwhile, bring water to boil and cook til al dente. Reserve 1 cup water. Stir in sauce, 1/4 c parm, 2/3 c pasta water, 1/4 cup oil, parsley and zest. Add s and p and top with crumbs and more parm.

Steps:

• 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well. 2. Pulse bread in food processor until finely ground, 10 to 15 pulses. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 3 to 5 minutes. Add 1/4 cup Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet. 3. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and 1/8 teaspoon salt; cook, stirring frequently, until hearts are spotty brown, 7 to 9 minutes. Add garlic, anchovies, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside. 4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 1/4 cup Parmesan, 2/3 cup reserved cooking water, remaining 1/4 cup oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.