Spaghetti with Artichoke-Lobster Sauce | America's Test Kitchen
Forget the classic method of snipping each leaf, trussing, and then boiling for an hour. Just slice the stem and top, then steam.
Ingredients
- 16 artichokes (baby), rinsed and trimmed to the heart (see instructions below)
- 2 live lobsters , 1 1/2 pounds each, or 2 cups cooked crabmeat
- 1 pound spaghetti
- 1/4 cup olive oil
- Salt and ground black pepper
- 6 tablespoons lemon juice , from 2 lemons
- 3 tablespoons minced fresh parsley leaves
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