Crispy artichoke pasta

Fast enough for a Tuesday night mad dash to dinner, this pantry pasta tastes more like a restaurant dish — and no one has to deal with trimming and pruning a spiky artichoke. Instead, canned artichokes are brought to the peak of their crispy potential. The key is to remove as much water from the artichokes as possible by pressing them gently with paper towels (as you would tofu). Some of the artichokes are fried in olive oil until shatteringly crisp, then the rest cook gently in more oil…

Any big chunky pasta works; rigatoni, ziti, campanelle, cavatappi etc.

archived 29 Aug 2024 22:46:10 UTC

Sharing ten of my favorite spring recipes, from lunch to dinner to dessert! Super fresh and vibrant recipes are here for spring!

make this tonight!

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