Tuesday, April 21, 2015

Pasta with Artichokes in a Lemon-Wine Sauce

Along with a lot of people in the world, I have an irrational fear of carbs, pasta in particular. It's great to eat when you're going to run a marathon the next day or race in the Tour de France, but if you're an average person, you run the risk of gaining weight if you're not careful. But when I was poking through my pantry the other day, I found a bunch of bulk items we got from Costco. One of them was marinated artichokes. But we had three large jars of marinated artichokes.

What to do, what to do?

I decided to throw caution to the wind and go for it!

Be careful though... this tastes so good, you'll want to have it often.

Pasta with Artichokes in a Lemon-Wine Sauce

1/2 cup of olive oil
3 cloves of garlic, minced
15 artichoke hearts, quartered and split
1 lemon, juiced
1/2 cup of white wine

one package of the pasta of your choice

Get your pasta water pot boiling on the stove so you can take the pasta straight from the water to the saucepan when the time comes.

In a large saucepan, heat oil on medium high until it starts to stream. Add the prepared artichoke hearts to the pan. Make sure to turn down the pan to medium. Break the pieces apart with a wooden mixing spoon, making sure they are coated. When the pieces start to wilt a little, add the garlic and stir. The garlic should stick, which you want to happen. After 30 seconds, add the lemon juice and wine and stir gently.

When your pasta is cooked, strain it quickly and get the pasta in the pan and mixed thoroughly with the sauce, stirring often. You want to make sure that the pasta does not stick to the pan.

When the pasta is heated through, for about 2 minutes, it is ready to serve. Serve this with a nice crusty bread and some olive oil, so you can soak up every drop of this delectable sauce.

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