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 Post subject: Re: Tagliatelle with Artichokes and Olive Oil
PostPosted: Wed Oct 29, 2014 1:06 am 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
Here you go Josh:
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL FOR TWO

I increased artichoke amount to 24 oz. because TJ's frozen come in 12 oz. bags. CI suggested jarred artichoke hearts labeled "baby" or "cocktail" that are 1½" or shorter in length instead of frozen. Larger artichoke hearts tend to have fibrous leaves. If you are using larger hearts, trim the top ¼" to ½" from the leaves. Do not use marinated or oil-packed artichoke hearts. You'll need two 9.9 oz jars of artichokes for this recipe. The anchovy adds depth without imparting a fishy taste; don't omit it. Tagliatelle is a long, flat, dry egg pasta that is about ¼" wide. Pappardelle can be substituted for the tagliatelle.

Servings: 2

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes

24 oz. frozen whole artichoke hearts
1 slice hearty white sandwich bread
3½ TBS. extra-virgin olive oil
1/3 cup grated Parmesan cheese, divided
kosher salt
pepper
2 garlic cloves
1 anchovy fillet
1/4 tsp. dried oregano
1 pinch red pepper flakes
1/4 cup dry white wine
1 TBS. heavy cream
6 oz. tagliatelle
2 TBS. fresh parsley
1/2 tsp. grated lemon zest

Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well. Tear bread into 1" pieces. Rinse anchovy, pat dry, and mince. Mince garlic

Pulse bread in food processor until finely ground, 7 to 10 pulses. Heat 1 TBS. oil in 8" nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 2 to 4 minutes. Add 2 TBS. Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet.

Heat ½ TBS. oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and pinch salt; cook, stirring frequently, until hearts are spotty brown, 5 to 7 minutes. Add garlic, anchovy, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside.

Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1 TBS .kosher salt and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 2 TBS. Parmesan, ⅓ cup reserved cooking water, remaining 2 TBS. oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.

Recipe Type: ALINA'S ADAPTATION, Anchovies, Artichokes, frozen, Cookaholics Forum, Cook's Illustrated, Lemon, Main Dish, Parmesan Cheese, Pasta

Author: From Cook's Illustrated | September/October 2014
Source: Americas Test Kitchen
Web Page: http://www.cooksillustrated.com/recipes ... =MCSCZ00L0

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 Post subject: Re: Tagliatelle with Artichokes and Olive Oil
PostPosted: Wed Oct 29, 2014 6:57 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Alina,

Thanks!

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