Snapshots From Italy: Tagliatelle With Artichokes, Leeks, And Lemon Recipe

1. 1

   Fill a large bowl with 1 quart cold water; squeeze the juice from one of the lemons into the bowl, and toss the two lemon halves in.

2. 2

   With a sharp knife, trim the artichokes down to the heart and tender leaves, and cut the center into eighths; add them to the bowl of water. Peel about 2 inches of the artichoke stems, slice them lengthwise, and add them to the bowl. Thinly slice the leek, rinsing it well to wash away any sand and dirt.

3. 3

   Heat about 1/2 cup of extra-virgin olive oil in a large, deep saute pan; add the drained, sliced artichoke hearts and stems, keeping them moving in the pan and adjusting the heat to prevent them from browning. After a few minutes, add the sliced leek, and season everything with a pinch of salt. Continue to saute the vegetables over medium heat until the leeks are soft and almost translucent, then add the lemon zest and juice, a few crumbled peperoncini or crushed red pepper flakes to taste, and 2 or 3 tablespoons of the hot pasta water. Cover the saute pan, and steam the artichokes tender.

4. 4

   Bring the pot of pasta water to a rolling boil. When the artichokes are tender and the leeks are translucent, add the fresh pasta to the boiling water, and cook until it is al dente, which should take 1 to 2 minutes, depending on the thickness. When the pasta is cooked, add it to the simmering pan of artichokes with a splash of the pasta water and a few more tablespoons of olive oil. Toss everything over the heat for 30 seconds to bind the sauce with the pasta before plating. Serve with a grating of Pecorino Romano.

* Per serving · 4 servings · Values may vary.

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