Artichokes are in season and a trip to Crooked Sky Farms was in order to harvest a fresh bounty for my Lemon Braised Artichokes over Spaghetti. This dish is quite the homage to Spring when fresh and light meals are what we look forward to enjoying on the patio underneath twinkling lights and amongst great company.
While braising may sound like hours of cooking is required, artichokes are an exception. Seasoned liberally with herbs and zesty lemon, it takes no time at all for these artichokes to be infused with vibrant flavors. Come to think of it, as I pulled the braised artichokes from the oven, I quickly thought these would be delicious on top of garlic-rubbed toasted crostini. I’ll keep that in mind for next time.
For now, a quick toss in hot spaghetti and spinach was perfect. For those carnivores out there, adding grilled chicken that’s been marinated in lemon juice and garlic would be perfect – and maybe a shaving of parmesan cheese as well. Cheers to a wonderful meal and Crooked Sky Farms for growing such wonderful artichokes.
Lemon Braised Artichokes over Spaghetti Recipe Serves 6
Ingredients 1/2 cup extra-virgin olive oil 4 lemons, juice and zest 2 tsp dried thyme 2 tsp fennel seeds 2 tsp dried rosemary 3 tsp garlic, minced 2 tsp kosher salt, plus extra for seasoning pinch of ground pepper, plus extra for seasoning 6 medium to large artichokes 1 lemon half 1 lb thin spaghetti noodles 4 cups baby spinach, washed
Directions Preheat the oven to 375 degrees F.
Combine the olive oil, lemon, thyme, fennel seeds, rosemary, garlic, salt and pepper in a baking dish; mix well and set aside.
Snap the outer leaves from the artichokes. Cut off the top half and using a paring knife, trim down to the heart and rub cut surfaces with the lemon half to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again and coat in the herb mixture. Cover the baking dish with foil and cook until the artichokes are tender, about 45 minutes.
Bring a pot of water to a boil and cook spaghetti according to the package. Drain the noodles and in a large bowl, toss the spaghetti with the spinach, artichokes and herb mixture. Season with salt and pepper and serve immediately.
Joanna Meyer, writer of the Baked by Joanna blog, studies Food Industry Management at Arizona State University and is an aspiring Food Creative. Aside from being a wonderful daydreamer, she enjoys gardening (veggies and fruit of course!), snapping photos of delicious meals and sharing her love of everything edible. To learn more about Joanna and her enthusiasm for food, please visit bakedbyjoanna.com and follow her on Twitter @bakedbyjoanna.