Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 shallots finely chopped
- 4 garlic cloves, minced
- ½ cup dry white wine
- ½ tsp. sea salt
- ½ tsp. freshly ground black pepper
- 3 cups chicken broth or vegetable broth
- 2 cups water
- 500 g dry pasta (I used Torchiette)
- 150 g container Crème fraîche
- 35 g freshly grated Parmesan cheese, plus more for garnish
- 165 g artichoke hearts, quartered (see notes)
- 2 Tbsp. capers drained
- 2 tablespoons fresh chopped parsley
- 1 tablespoon freshly squeezed lemon juice
- pinch chili flakes optional
- 2-3 handfuls baby spinach optional
To garnish:
- pine nuts, lightly toasted
- additional grated parmesan
Instructions
- Heat oil in a large high-sided sauté pan over medium heat. Add shallots and garlic; cook 4-5 minutes, until softened. Add wine and increase heat to medium-high; simmer 2-3 minutes or until liquid is reduced by half. Stir in salt and pepper.
- Add broth and water to pan; bring to a boil. Add pasta, Cook, uncovered, stirring occasionally, until pasta is almost al dente (depending on pasta about 9-10 minutes) and a lot liquid is absorbed (reduce heat slightly while boiling, if needed).
- Reduce heat to medium, stir in crème fraîche and parmesan; cook for 2 minutes, stirring often, until sauce begins to thicken. Stir in artichokes and capers and cook for 1 more minute.
- Add the parsley, lemon juice, a small pinch of chili flakes and the baby spinach. Stir to combine and remove from heat. Once baby spinach has wilted (about 1 minute) serve into shallow bowls.
- Garnish with toasted pine nuts, additional parmesan and freshly ground black pepper. Serve with extra lemon wedges for squeezing on top, if desired. Enjoy!
Nutrition
Notes
- I like to add a small pinch of chili flakes to this pasta dish, however this is optional.
- The best tasting marinated artichokes are found at your local delicatessen, farmer's market. Otherwise, use jarred artichokes.
- For the extra flavour, I like to use chicken broth for this recipe. When using store-bought broth, I always use organic cubes, rather than powder. I like the ones from Alnatura. For a vegetarian version, I recommend the same brand but vegetable broth cubes.