Friday, January 20, 2012

Lemon & Fennel Braised Artichokes with Spaghetti

There are very few vegetables I eat from cans. Tomatoes and artichokes being the only two I can think of, not counting beans of course. Artichokes are expensive, produce so much waste and are incredibly time consuming to prep. I find that jarred artichokes are a great substitution, especially ones that are in olive oil and spices. Take advantage of those pre-prepped chokes in this dish.

Caramelized fennel and sweet onion, lemon, garlic and artichokes braised simply in vegetable broth served over pasta with crunchy pine nuts.

Lemon & Fennel Braised Artichokes
serves 3
1 small yellow onion, small dice
1 celery stalk, minced
1 fennel bulb, cored, 1/4" slices
3 tbl extra virgin olive oil
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1-15oz can quartered artichoke hearts
1 tbl lemon zest
2 cups vegetable broth
6 oz whole wheat spaghetti
1/4 cup toasted pine nuts
juice from 1/2 a lemon

Saute the onion, celery and fennel in olive oil over medium-high heat for 15 minutes until soft and caramelized. Add the garlic and season with salt, pepper and red pepper flakes. Toast for 3 minutes. Add the artichoke hearts and saute 5 minutes more to brown the artichokes slightly. Add the lemon zest and broth and bring to a boil. Reduce to a simmer and cover. Braise for 15 minutes.
While the artichokes are braising, cook the pasta according to package instructions.
Toss the artichokes with spaghetti, pine nuts and a squeeze of lemon juice. Season to taste with salt and pepper.

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