Fettuccine With Artichokes And Feta

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Place artichokes on a baking sheet, toss with 3 tablespoons of olive oil, salt and pepper, and roast, tossing occasionally until starting to crisp at the edges (anywhere from 30-45 minutes depending on the size of your artichokes).

3. 3

   Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute onion, salt, pepper and red pepper flakes, stirring occasionally, until the onion has softened, about 8 minutes.

4. 4

   Add the lemon zest and artichokes, and saute, stirring occasionally, for 3 minutes. If your artichoke pieces are more than bite-sized, you can snip them into smaller chunks with poultry scissors. Takes about a minute or two, but the effort will be well worth it.

5. 5

   Stir in the lemon juice, then remove from heat and transfer mixture to a container that will live happily in the fridge for the next day or so.

6. 6

   When you're ready to serve the pasta, bring a large pot of salted water to boil. Remember to salt the water heavily as this is a light pasta and the noodles should be well-seasoned.

7. 7

   Cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water or enough to ensure a moist sauce consistency.

8. 8

   Add half of the feta, and the remaining 2 tablespoons of olive oil, and toss to combine. Re-season if necessary with salt and top with the remaining feta and green onions.

9. 9

   NOTES: The sauce gets better with age, so feel free to leave in the fridge for a day or two before you use it.

* Per serving · 4 servings · Values may vary.