Tagliatelle with Artichokes and Olive Oil for Two

Name: Tagliatelle with Artichokes and Olive Oil for Two
Yield: Serves 2
Ingredients: 1 1/2 cups jarred whole, artichoke hearts packed in water, preferably baby or cocktail size; 1 slice, hearty white sandwich bread, torn into 1-inch pieces; 3 1/2 tablespoons, extra-virgin olive oil; 1/4 cup grated, Parmesan cheese, plus extra for serving; , Salt and pepper; 2 , garlic cloves, minced; 1 , anchovy fillet, rinsed, patted dry, and minced; 1/4 teaspoon, dried oregano; Pinch, red pepper flakes; 1/4 cup, dry white wine; 1 tablespoon, heavy cream; 6 ounces, tagliatelle; 2 tablespoons, minced fresh parsley; 1/2 teaspoon, grated lemon zest

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Appears in Cook's Illustrated September/October 2014

SERVES2

TIME1½ hours

Tagliatelle with Artichokes and Olive Oil for Two

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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