Sprouted Kitchen Spring Noodles Artichokes & Lemons¶

Serves	Total Time
6	1 minutes

Ingredients¶

• 2 Meyer lemons
• 2 tsp (8 g) olive oil
• 1 tsp (3 g) 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 (2 g) Italian herbs
• 12 oz orecchiette
• 1.25 cups (124 g) grated pecorino
• 3 cups arugula
• some dill

Cookware¶

• 1 knife
• 1 large sauté pan

Instructions¶

Step 1¶

Slice Meyer lemons into ¼" 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 ¼" 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 ½ cup of pasta water.

Step 8¶

Mix cooked pasta, artichoke sauce, and grated pecorino. Add arugula and dill.

Source¶

• Recipe Box