Tagliatelle with Artichokes and Olive Oil for Two
Appears in Cook's Illustrated September/October 2014
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...