Sprouted Kitchen Spring Noodles Artichokes & Lemons
 Serves |  Total Time |
|---|---|
| 6 | 1 minutes |
Ingredients
2 Meyer lemons
2 tsp olive oil
1 tsp sugar
2 Tbsp butter
2 trimmed endives
3 cloves garlic
1 jar marinated artichokes
3 Tbsp balsamic vinegar
10 Tbsp crème fraîche
0.25 tsp nutmeg
0.5 tsp cayenne
1 tsp Italian herbs- 12 oz orecchiette
1.25 cups grated pecorino- 3 cups arugula
- some dill
Cookware
- 1 knife
- 1 large sauté pan
Instructions
Step 1
Slice Meyer lemons into 1/4" rings. Remove seeds with knife. Toss slices with olive oil and sugar. Grill over medium heat, the set aside.
Step 2
In a large sauté pan, add 2 Tbsp butter.
Step 3
Slice trimmed endives lengthwise, discarding the core, then slice in 1/4" half moons.
Step 4
Add garlic and endives to warm butter and sauté for 1 minute.
Step 5
Add marinated artichokes, remaining butter, balsamic vinegar, crème fraîche, nutmeg, cayenne, and Italian herbs.
Step 6
Chop the lemons into small pieces and add to pan. Keep heat low and cover.
Step 7
Cook orecchiette according to package instructions. Drain and reserve 1/2 cup of pasta water.
Step 8
Mix cooked pasta, artichoke sauce, and grated pecorino. Add arugula and dill.
Source
- Recipe Box