Angel Hair Pasta And Artichokes Recipe
Ingredients
| Hair pasta | 1 pound | |
| Frozen artichoke hearts package | 2 , thawed | |
| Olive oil | 4 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Marjoram leaves | 2 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm), quartered | |
| 1/4 cup sliced scallions, white and tender greens | ||
| 1 generous squeeze fresh lemon juice | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Prepare pasta in stockpot according to package directions.
In food processor, puree thoroughly two-thirds of the artichokes, 3 tablespoons of the oil, Parmesan cheese, marjoram, garlic, and scallions.
Coarsely chop remaining artichokes and squeeze lemon juice over them.
Heat remaining tablespoon of oil in saute pan over medium-high heat; add chopped artichokes and saute 6 to 8 minutes or until tender.
Add artichoke puree to pan and cook over medium heat until heated through.
Season with salt and pepper to taste.
Toss with pasta.
In food processor, puree thoroughly two-thirds of the artichokes, 3 tablespoons of the oil, Parmesan cheese, marjoram, garlic, and scallions.
Coarsely chop remaining artichokes and squeeze lemon juice over them.
Heat remaining tablespoon of oil in saute pan over medium-high heat; add chopped artichokes and saute 6 to 8 minutes or until tender.
Add artichoke puree to pan and cook over medium heat until heated through.
Season with salt and pepper to taste.
Toss with pasta.
Chef
