Baby Artichokes in Sauted in Garlic, Lemon Wine Sauce served over Spaghetti

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It is Meatless Monday time and here we have a wonderful treat – grilled baby artichokes! This dish calls for sauteing baby artichokes in a skillet with olive oil, garlic, red pepper flakes, lemon and white wine–cooked until tender, as only a baby artichoke can be. The sauce artichokes and lemon/wine sauce are then served over a bed of spaghetti. Serve with a glass of your favorite white wine. This recipe would pair perfectly as a side dish to grilled skewered shrimp.

baby artichokes with pasta 2.jpgBaby Artichokes in Garlic, Lemon Wine Sauce served over Spaghetti
Serves 4

Ingredients:

  • 8 baby artichokes, trimmed and cut in half lengthwise
  • 1 tablespoon all-purpose flour
  • 1/4 cup olive oil
  • 3 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried rosemary, crumbled
  • Juice of 1/2 fresh lemon
  • 1 cup dry white wine
  • 1/8 cup olive oil
  • 3 cloves of garlic, finely sliced
  • Grated fresh, Parmesan cheese
  • Garnish: Fresh parsley, chopped

Directions:

  1. Remove outer layers of artichoke leaves until the white inner leaves are reached. Trim stem to length of 1/4″
  2. Trim the tip of the artichoke cutting about 1/4″ from the top; cut the artichokes in half lengthwise
  3. Place artichoke halves in a bowl and coat with the flour, salt and black pepper
  4. Add olive oil to a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté for 3-4 minutes until garlic is softened.
  5. Add the artichokes and sauté for about five (5) minutes. Stir in the rosemary and the lemon juice and cook for 2-3 minutes.
  6. Lower the heat to medium, add wine, salt and fresh black pepper to taste and cover, simmering for 15 minutes.
  7. While artichokes are simmering, cook pasta as per directions on box.
  8. Test artichokes, they should be tender. You can still remove outer leaves that are not tender. Remove artichokes from pan and set aside, covered. 
  9. Remove artichoke bits if any are left in the skillet. Add olive oil and garlic and a dash of salt and pepper, cooking until garlic is softened. (do not burn garlic)
  10. Drain pasta and add to the skillet. coat with garlic olive oil.
  11. Place pasta in a large serving bowl and mix well to evenly coat pasta. Top with artichokes, Add grated Parmesan cheese and garnish with fresh parsley.
  12. Option: Add a pinch of red pepper flakes. Serve with white wine. Enjoy!