Thursday, September 12, 2013

Fried Artichokes over Lemon "Butter" Pasta

I love artichokes. I grew up eating artichokes made by both my Grandmother or Mother. In fact, I have been eating them so long I don't really remember life without them!  They still show up on our holiday table at Thanksgiving and Christmas. Even my kids love them.



As delicious as they are, I don't make them often. Quite frankly, fresh artichokes constitute a lot of work and I don't often have the time to set aside to make them.

I don't often used canned products, but I was really craving artichokes. Specifically, fried artichokes like I recently had while eating out.  So, instead of using fresh I caved and went with the canned.  Well, what do you know?!? They were really good, and using them cut the preparation time to almost nothing! I think from here on out I will keep canned artichoke hearts in the pantry for regular use.

I did the pasta with a lemon butter sauce, but you could experiment with whatever sauce you prefer. I also used a little Parmela to sprinkle on top.

Fried Artichokes over Lemon Butter Pasta

1 can artichoke hearts, rinsed drained and dried well
1/2 pound pasta, cooked according to package directions
2 tbsp vegan butter (I used Earth Balance)
2 tbsp finely minced yellow onion
1 tbsp minced garlic
4 tbsp lemon juice
2 tbsp dry white wine
2 tbsp capers
2 tbsp cold vegan butter (I used Earth Balance)
Salt and pepper to taste
Olive oil for frying
Parmela for sprinkling (optional)

Add pasta to boiling salted water. Cook per package directions.

Add about 1/2 inch of olive oil to a shallow pan.  Turn on medium high heat. When oil is hot add the drained and dried artichoke hears.  Allow to cook until golden brown on all sides.  Remove from oil and place on a paper towel to absorb excess oil. Season lightly with salt and pepper.

While pasta and artichokes are cooking add 2 tablespoons of the vegan butter to a saute pan over medium heat.  When butter is melted add the onion and garlic and season with salt and pepper.  Cook for a few minutes until onion begins to soften. Add the wine and continue to cook for a few minutes stirring to incorporate. Once incorporated add the cold butter, ee-season with salt and pepper and whisk to emulsify.

When the pasta is finished cooking drain in a colander and when ready, add to the sauce. Toss to coat.

To serve, place pasta in a plate or bowl, top with the artichoke hearts, capers and Parmela if using.

8 comments:

  1. Not to seem nitpicky, but butter isn't vegan. Are you using some sort of faux butter for this?

    ReplyDelete
    Replies
    1. Vegan butter- Earth Balance to be specific.. Did not mean to mislead- the recipe does call for vegan butter :) I am going to change the title to Lemon "Butter" Pasta! Thanks for the feedback!

      Delete
  2. I made this tonight and after the pasta was cooked and i ADDED the Artichokes I also added chopped carrots cherry tomatos ,yellow bell pepper snd cucumbers all chopped as well

    ReplyDelete
    Replies
    1. I like your additions! Sounds really good, hope you enjoyed it!

      Delete
  3. Making tonight, can't wait to try!!

    ReplyDelete
  4. hey, are you using an egg free pasta?

    ReplyDelete
    Replies
    1. Indeed. Most boxed, dried pasta is vegan.

      Delete