Artichoke Sauce over Pasta With a Olive Gremalata

Name: Artichoke Sauce over Pasta With a Olive Gremalata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ounces artichokes in water (2 cans chopped fine); 1 lb linguine (1 box); 1 shallot, large diced; 2 cups chicken broth; ½ cup butter; 2 tablespoons flour; 2 tablespoons capers; ½ cup parmesan cheese; 3 teaspoons garlic, minced; ¼ cup lemon juice; 2 tablespoons fresh parsley, and chopped fine; 1 cup crouton, just crunched up; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; ½ cup parmesan cheese, grated (optional as a garnish); ½ cup black olives, chopped fine; ½ cup parsley, chopped fine; 1 tablespoon lemon zest; ¼ teaspoon kosher salt; 2 teaspoons garlic, minced; 1 tablespoon sun-dried tomato packed in oil, diced fine

Servings: persons

30 ounces artichokes in water (2 cans chopped fine)
1 lb linguine (1 box)
1 shallot, large diced
2 cups chicken broth
½ cup butter
2 tablespoons flour
2 tablespoons capers
½ cup parmesan cheese
3 teaspoons garlic, minced
¼ cup lemon juice
2 tablespoons fresh parsley, and chopped fine
1 cup crouton, just crunched up
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ cup parmesan cheese, grated (optional as a garnish)
½ cup black olives, chopped fine
½ cup parsley, chopped fine
1 tablespoon lemon zest
¼ teaspoon kosher salt
2 teaspoons garlic, minced
1 tablespoon sun-dried tomato packed in oil, diced fine

1
["Gremolata -- Mix the olives, 1/2 cup parsley, lemon zest, 1/4 teaspoon kosher salt, 2 teaspoons, garlic and sundried tomatoes and a little of the oil from the sundried tomatoes and set to the side at room temperature.", "Sauce -- Make a roux by melting the olive oil, butter in a medium size pot, add the flour and cook just a minute to make the roux, you want the flour taste gone.", "Then add the chicken stock and bring to medium heat until the chicken stock or broth thickens.", "Add the shallots, artichokes, capers, garlic, lemon juice and cook about 5 minutes until soft, heated and well combined, add the parmesan, parsley, salt and pepper to taste, and cook another minute.", "Pasta -- While the artichoke sauce cooks boil the water and cook the pasta according to directions.", "Topping -- Take any store bought croutons put in a baggie and just pound to break up.", "Not fine, just lightly ""crunched up.""

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 30 ounces artichokes in water (2 cans chopped fine), 1 lb linguine (1 box), 1 shallot, large diced, 2 cups chicken broth, and more.

Yes, Artichoke Sauce over Pasta With a Olive Gremalata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Sauce over Pasta With a Olive Gremalata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions