Brown Butter Pasta with Artichokes. This scrumptious vegetarian pasta dish is a perfect excuse to cook with in-season artichokes.
Brown Butter Pasta with Artichokes
6 small artichokes (about 100g each)
8 flat-leaf parsley stalks
4 tbsp olive oil
2 garlic cloves
20 Kalamata olives, pitted
- Wash the lemon and pat dry. Grate 2 teaspoons of lemon zest, then set aside for later. Juice the lemon. Place the juice in a bowl with 1L of water.
- Cut down the artichoke stalks to 4cm, then cut the top third from the artichokes. Remove the tough outer leaves. Peel the stalk and the bottom of the artichoke. Cut the artichoke in quarters (for small ones, just cut in half). Scrape out the choke with a spoon. Place the artichokes into the lemon water immediately. Drain the capers using a sieve. Rinse the parsley and pat dry.
- Place the butter in a frying pan over medium heat, and allow to foam up. Fry the parsley until crisp, then remove from the pan and drain on paper towel. Keep the butter.
- Heat 2 tablespoons of the oil in a pan. Lightly crush the garlic and add to the pan with the artichokes. Cover and cook over medium heat for 10 minutes. Remove the lid, then fry the artichokes for another 5 minutes, or until browned.
- In the meantime, cook the pasta in salted water, according to the packet instructions. Add the butter to the artichokes and allow to foam up. Stir in the capers. Remove the garlic. Season the artichokes with salt, pepper and lemon zest.
- Drain the pappardelle with a sieve. Combine the pasta with the artichoke mix, olives and remaining oil. Divide between serving plates and garnish with fried parsley.