Sprouted Kitchen Spring Noodles Artichokes & Lemons
- 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
- 1 knife
- 1 large sauté pan
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.
In a large sauté pan, add 2 Tbsp butter.
Slice trimmed endives lengthwise, discarding the core, then slice in 1/4" half moons.
Add garlic and endives to warm butter and sauté for 1 minute.
Add marinated artichokes, remaining butter, balsamic vinegar, crème fraîche, nutmeg, cayenne, and Italian herbs.
Chop the lemons into small pieces and add to pan. Keep heat low and cover.
Cook orecchiette according to package instructions. Drain and reserve 1/2 cup of pasta water.
Mix cooked pasta, artichoke sauce, and grated pecorino. Add arugula and dill.