by Sarah Steimer
- 8-10 baby artichokes
- salt and pepper
- 1-2 teaspoons crushed red pepper
- olive oil
- 1/2 pound pasta (I used ziti)
- 1 small-medium shallot, finely chopped
- juice from 1 lemon
- 1/2 cup white wine (I used Sauvignon blanc)
- 3 tablespoons butter, cut into pieces
- 2-3 tablespoons fresh herbs (I used parsley and oregano)
Cut about 1/2 inch off the tops of the baby artichokes, along with the stems. Peel away all the rough outer leaves (you’ll pull away quite a bit, that’s perfectly OK). Half the artichokes and place in a glass baking dish. Toss with salt, pepper, crushed red pepper and a tablespoon or so of olive oil. Roast at 400 degrees for about 20 minutes, or until the artichokes have browned and become a bit crispy.
While the artichokes roast, cook the pasta according to package directions.
To make the white wine sauce, combine the shallot, lemon and wine in a small sauce pan over high heat. Bring to a boil then lower to a simmer until the liquid has reduced to only a couple of tablespoons. Remove from heat and whisk in the butter, a pinch of salt and pepper, and the herbs.
Serve the pasta topped with the roasted artichokes (you may need to remove a few more leaves if they seem tough when you bite into them) and topped with the white wine sauce.
Makes two servings.
Sauce recipe adapted from: Martha Stewart