Tagliatelle with Artichokes and Olive Oil

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Appears in Cook's Illustrated September/October 2014

Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if we didn’t have to trim, steam, and extract the hearts.

SERVES4 to 6

TIME1½ hours

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WHY THIS RECIPE WORKS

Jarred artichoke hearts and tagliatelle make a quick and elegant dinner. We slice the leaves from jarred artichoke hearts and then give them a quick soak to temper the harsh flavors they pick up from the brine. We cut the hearts in half and...

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