There is something decadent about the humble artichoke. Combined with thin slices of salty prosciutto, tossed in a nest of hot tagliatelle with a hint of heavy cream, it makes a feast for a weeknight dinner.
I adapted this recipe from Cook’s Illustrated Tagliatelle with Artichokes and Olive Oil, adding the prosciutto and omitting the anchovies, as the prosciutto provided sufficient salt.
The tangy artichokes and salty prosciutto are highlighted in this recipe. It’s a terrific weeknight pasta, as the ingredients can be mostly pulled from the pantry. Marvellous.
- 3 c canned artichoke hearts, quartered (2 14 oz cans)
- 1/4 c good quality breadcrumbs
- 5 tbsp olive oil
- 1/2 c parmesan cheese, grated
- kosher salt and freshly ground black pepper
- 1 tsp minced garlic
- 1/2 tsp dried oregano
- 1/8 tsp red pepper flakes
- 1/2 c dry white wine
- 1/4 c heavy cream
- 12 oz tagliatelle
- 4 oz prosciutto, thinly sliced
- 1/4 c minced fresh parsley
- 1 tsp grated lemon zest
- Bring a large pot of well-salted water to a boil.
- Meanwhile, in a colander, thoroughly rinse and drain the canned artichokes. Cut the artichoke hearts into quarters and pat them dry with paper towels. Set aside.
- In a 12″ skillet, heat 2 tbsp of olive oil until shimmering. Add the breadcrumbs and sauté, stirring constantly, until they begin to brown (2-3 minutes). Add 1/4 c of the parmesan cheese and continue to sauté, stirring constantly, until the crumbs are golden brown (another 1-2 minutes). Season with salt & pepper. Remove the breadcrumbs to a bowl and wipe out the skillet.
- Add the pasta to the boiling water and cook according to package directions. It should take about 6 to 8 minutes.
- In the now empty skillet, heat 1 tbsp of olive oil over medium high heat. Add the artichoke hearts and a sprinkle of kosher salt and sauté, stirring frequently, until they begin to brown (about 6 minutes). Add the garlic, oregano and pepper flakes and sauté, stirring constantly, until fragrant (about 30 seconds). Stir in the wine and deglaze the pan (about a minute). Then add the heavy cream and heat until it begins to simmer. Remove the pan from the heat and set aside.
- When cooked to al dente, reserve a cup of the cooking water, drain the pasta and return it to the pot. Stir in the artichoke sauce, 2 tbsp olive oil, the remaining 1/4 c of parmesan cheese,1/2 c of the reserved cooking water the prosciutto, parsley and lemon zest. Toss to combine, adjusting the consistency with more cooking water if necessary. Season with salt and pepper to taste. Serve, passing the breadcrumb parmesan mixture separately.
- Use artichoke hearts canned in water for this recipe, if you can. The canned quartered artichokes can also be used, but you’ll need to remove the top portion of the outer leaves as they’re quite tough and chewy. Don’t use marinated or artichokes packed in oil.
- Serving Size: 4