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Recipe courtesy Sabrina Tinsley, Osteria La Spiga
Serves 4
Start to finish: 1 hour
from Edible Seattle July/August 2010
While Sabrina makes her own gnocchi, this sauce is delicious with fresh fettuccine, tagliatelle or gnocchi from La Pasta, La Vita e Bella or Pasta & Co.
4 medium sized artichokes
Juice from 1 lemon
1 onion, fine dice
2 cloves garlic
3 tablespoons olive oil
1 bunch parsley, minced
Salt and pepper, to taste
2 cups vegetable stock
1 cup heavy whipping cream
Grated Parmigiano Reggiano, to taste
Prepare the artichokes by peeling away the outer leaves until you reach the tender yellow ones beneath. Cut off the spiny tip, peel away the dark green layer from the base and stem with a paring knife or peeler and slice off the stem, cutting it into 1/2” pieces. Next, quarter the hearts lengthwise, remove the choke with a spoon, slice hearts in half again (the heart should be divided into eighths lengthwise) and plunge the heart pieces and stem into a large bowl of cold water with the juice of 1 lemon.
In a saucepan over medium high heat, sauté onion and garlic in hot olive oil until tender, making sure to reduce heat if necessary to avoid browning. Next, add minced parsley (reserving about 1 tablespoon for garnish) and sauté for a few minutes on high. Add the strained artichoke hearts and stems, seasoning with salt and pepper to taste. Sauté for several minutes. Add the vegetable stock to just below the level of the artichokes, cover and simmer until completely tender. When artichokes are tender, purée your sauce in a food processor until you think it’s the right ratio of smooth to chunky (this depends on individual taste). Add the cream, heat through, and season as needed.
Toss half of the sauce gently with hot pasta or gnocchi, then place the sauced pasta into serving bowls. Portion the remaining sauce onto each serving and garnish with minced parsley and grated Parmigiano Reggiano.
*Vegetarian
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