Artichoke Spaghetti with Garlic Bread Crumbs
Adapted from Food and Wine
| Yield: 6 servings | Time: 1 hour |
Fill a large bowl with water and squeeze juice from both lemon halves into the water. Working with 1 artichoke at a time, peel off the outer leaves. Next cut off the top fourth of the artichoke, then peel and trim the stem. Slice artichoke lengthwise ⅛ inch thick and drop into lemon water. Repeat these steps with remaining artichokes.
In a large saucepan heat olive oil over moderate heat. Add onion and garlic and cook stirring often until onions become transparent, about 10 minutes. Drain artichokes, discarding lemon. Add artichokes to the saucepan, cover and cook over medium low heat until artichokes are almost tender, about 10 minutes. Add white wine, and simmer for 5 minutes until artichokes are tender. Season with salt and pepper to taste.
In a small bowl combine the topping ingredients. Heat up a small saucepan over medium heat and add breadcrumb mixture. Stir constantly, cooking until breadcrumbs are golden brown and fragrant, about 3 to 4 minutes. Season with salt and pepper and set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti a minute short of the packaged instructions. Reserve ¼ cup of the pasta water and drain the rest. Add pasta and reserved cooking water to the saucepan with artichokes. Heat over medium for about a minute before stirring in cheese if using. Serve, topping with a few spoonfuls of breadcrumbs.
1 lemon, halved
8 baby artichokes
¼ cup olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
½ cup dry white wine
1 pound spaghetti
¼ cup nutritional yeast, optional
3 tablespoon olive oil
1 cup panko bread crumbs
2 garlic cloves, grated
1 lemon, zested