Circle B Kitchen
Serves 4
Recipe adapted from Michael Chiarello
¼ cup extra-virgin olive oil
3 Tblsp fresh lemon juice
1 large or 2 medium cloves garlic, sliced
2 teaspoons fresh thyme leaves
¼ cup toasted pine nuts
1 bay leaf
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 can of artichoke hearts, drained
A good handful of fresh basil or parsley leaves
1/3 cup grated parmesan cheese
2-3 oz of goat cheese (optional)
1 lb. spaghetti
In a medium saute pan, combine 2 tablespoons of the olive oil, the lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Reduce the heat, cover tightly and simmer for about 20 minutes or so. Allow the artichokes to cool in the liquid.
Meanwhile cook the spaghetti for 1 minute less than the pkg directions in salted water and drain, reserving ½ cup of the cooking liquid.
When the artichokes have cooled, remove the bay leaf and put them with the liquid into a blender. Add the remaining 2 tablespoons of olive oil, the toasted pine nuts and basil or parsley leaves and process until smooth. Stir in the parmesan cheese and goat cheese (if using). Taste for salt and pepper.
Return the artichoke sauce back to the pan (or a large serving bowl) and add the cooked spaghetti. Mix well, adding a some of the pasta cooking water if needed to thin the sauce.
To serve, sprinkle with additional parmesan cheese and chopped fresh basil or parsley.