As you may have gathered, our family likes anything that’s lemony and contains artichokes. I used a bag of frozen artichoke hearts and Trader Joe’s Lemon Pepper Pappardelle pasta.
Pasta with Artichokes & Lemon Cream Sauce
Serves 4 – 6
1 lbs of thin spaghetti
2 cans of artichoke hearts, quartered
1 shallot, chopped
1 clove garlic chopped fine
2 Tbs olive oil
1-2 lemons (about 1/4 cup of juice)
1 Tbs lemon zest
1 cup heavy cream
3/4 cup white wine
4 Tbs butter
1/2 cup Parmigiano Reggiano cheese, shredded or more to taste
Salt and cracked black pepper
Cook the pasta while you are making the sauce.
Sauté the shallot and garlic in the olive oil just until it is transparent, don’t allow to brown.
Add the cream and the wine and simmer, uncovered to reduce by half.
Whisk in the butter a little at a time.
Add the chicken, artichokes, and spinach and simmer for about 2 minutes or just until the spinach wilts but still has texture.
Add the lemon juice and 1 tablespoon zest from the lemon and stir. Taste for flavor and add salt and pepper as needed.
If the sauce is too thick add a little cream, if it is too thin simmer a little longer.
Spoon over hot, cooked pasta. Sprinkle each serving with about 2 Tbs of the cheese.