Tagliatelle with Artichokes and Olive Oil

Name: Tagliatelle with Artichokes and Olive Oil
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; 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

www.americastestkitchen.com

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

View full recipe on www.americastestkitchen.com

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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
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