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Pappardelle with Artichokes and Sage

Updated April 06, 2016

Cookbook

The Vegetarian Option

Published by Stewart, Tabori & Chang

This image courtesy of Joseph DeLeo

Editor's Note: Pasta recipes can tend to be pretty heavy, but not this Pappardelle with Artichokes and Sage. Tossed in olive oil, this light pasta recipe is easy and quick to make - it cooks up in less than 30 minutes. Artichokes, sage, and lemon juice combine to infuse this recipe with tart and tangy flavor. It's great for date night or a family dinner! Italian recipes don't have to be complicated, and boxed pasta doesn't have to be boring. When you combine pappardelle pasta with this artichoke recipe, it becomes a delicious Italian meal that anyone would love.
As simple and delicious as can be. If at all possible, use the Cipriani brand of pappardelle, which is packaged in a swish-looking, dark blue box and available online.

Serves2

Cooking MethodSauteeing

CostModerate

Easy

OccasionCooking for a date

Recipe CourseAppetizer, Main Course

Dietary ConsiderationEgg-free, Halal, Kosher, Low Cholesterol, Low Saturated Fat, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

MealBrunch, Dinner, Lunch

Taste and TextureChewy, Garlicky, Herby, Savory, Tangy

Type of DishPasta

Ingredients

  • 8 small artichokes
  • Juice of 1 small lemon
  • 2 to 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 6 or 7 sage leaves, roughly chopped
  • Salt
  • Freshly ground pepper
  • 5 ounces pappardelle
  • Freshly grated Parmesan cheese

Instructions

Trim the outer leaves from the artichokes, slice off their tops, and then slice thinly, discarding any choke. Immediately toss with the lemon juice.

In a nonstick skillet, heat 2 tablespoons of the olive oil and gently fry the sliced artichokes until beginning to take on a pale golden color. Add the garlic and sage and cook for a few more minutes until the garlic is lightly colored too. Season well and keep warm.

Cook the pappardelle in a large pan of lightly salted boiling water until al dente. Place a serving bowl in the sink and suspend a colander over it. Tip the pasta into the colander to drain; the boiling water will warm the bowl. Lift the colander, discard the water, and tip the pasta into the bowl.

Toss the pasta with a little more olive oil. Add the artichokes and mix together. Serve on hot plates and hand around some Parmesan at table.

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Hi @icemoon4, sorry to hear this recipe was frustrating for you! If you've never cooked an artichoke in this way before, I can see how the directions in this recipe might not have been quite enough to help you get there! This video might be helpful: http://www.nytimes.com/video/dining/100000002053215/mark-bittman-how-to-cut-an-artichoke.html Please let me know if there's anything else we can help with! All best, Kara

listen here buddy. i dont know who you think you are but not all of us are artichoke connoisseurs here. i still don't know if it was just supposed to be the heart or not but i think it was. if you just wanted us to use the hearts thEN SAY ARTICHOKE HEARTS. total time: under 30 min??????????????????? It was like three hours just cutting up those stupid artichokes and then realizing it was only supposed to be the hearts!!!!!!!!!

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