Tagliatelle with Artichokes and Olive Oil | America's Test Kitchen

Name: Tagliatelle with Artichokes and Olive Oil | America's Test Kitchen
Total time: 90 min
Ingredients: 3 cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size; 2 slices hearty white sandwich bread, torn into 1-inch pieces; 3 tablespoons plus 1/4 cup extra-virgin olive oil; 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving; Salt and pepper; 3 garlic cloves, minced; 2 anchovy fillets, rinsed, patted dry, and minced; 1/2 teaspoon dried oregano; 1/8 teaspoon red pepper flakes; 1/3 cup dry white wine; 2 tablespoons heavy cream; 12 ounces tagliatelle; 1/4 cup minced fresh parsley; 1 teaspoon grated lemon zest

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Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if we didn’t have to trim, steam, and extract the hearts.

Keywords

Main Courses
Vegetables

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Ingredients

3 cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
2 slices hearty white sandwich bread, torn into 1-inch pieces
3 tablespoons plus 1/4 cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
Salt and pepper
3 garlic cloves, minced
2 anchovy fillets, rinsed, patted dry, and minced
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1/3 cup dry white wine
2 tablespoons heavy cream
12 ounces tagliatelle
1/4 cup minced fresh parsley
1 teaspoon grated lemon zest