Recipe. You Won't Want to Miss This!
Artichoke-Lemon Pasta Sauce
The artichoke is a problem veggie. Serving them whole demands a certain decorum, and much effort for small results. Here’s a simple pasta sauce that captures all the flavors with little prep.
1 can artichoke hearts in water, drained
1 tsp chopped garlic
1 tsp or more capers, rinsed
In a food processor place the artichoke hearts, garlic, capers, the zest of the lemon and its juice. Pulse until blended, then slowly add olive oil until it is thinned to your liking.
Season with pepper. Add ½ cup Parmesan and pulse to blend.
Spoon over hot pasta and mix.
Serves 4. Sauce is sufficient for one pound of pasta.
Note regarding ingredients: Proportions can vary. You can add more garlic, more cheese, or a touch of white wine vinegar for a bit more zest. Nothing is sacred.