Pasta with Baby Artichokes, Mascarpone, and Hazelnuts

Ingredients for Pasta with Baby Artichokes, Mascarpone, and Hazelnuts

• 350g fresh lasagne sheets (about 8x6 inches)

• Farine ordinaire (pour la surface)

• 1 citron, coupé en deux

• 450g baby artichokes (about 8)

• 3 gousses d'ail, écrasées

• 2 feuilles de laurier

• 1/4 cup plus 3 tablespoons olive oil

• Sel kasher

• 180ml blanched hazelnuts

• 2 tablespoons finely chopped marjoram or oregano

• 1 1/2 teaspoons Aleppo-style pepper

• 150g mascarpone

• 1 cuillère à café de zeste de citron finement râpé

• 1 cuillère à café de jus de citron frais

Preheat oven to 177°C. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagne sheets.

Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least 1/2" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into 1/3"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.

Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and 1/4 cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8–10 minutes. Let cool, then drain and set artichokes aside.

While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 tablespoons oil; season with a generous pinch of salt. Set aside.

Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 120ml pasta cooking liquid.

Return pasta and 60ml pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).

Divide pasta among bowls. Top with remaining hazelnut mixture.

Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.