This is one of my mom’s favorite pasta dishes. I’m not sure exactly how it came about other than the fact that mom loves pasta and is always trying to come up with new ways to make it. Also, she loves artichokes and was so pleasantly surprised when she found frozen artichoke hearts in the grocery store that are flavorful and fresh tasting. It definitely takes the work out of artichokes and the disappointment out of subpar fresh artichokes. The quality and convenience makes us much more inclined to make them. We tend to make this recipe more often in the summer time when fresh herbs are plentiful, but with fresh frozen artichokes, you can really make it all year long. I’ve even winterized it a bit by adding some tomato puree and swapping out the fresh herbs for a bit more grated cheese. It’s just as good for the colder months. I hope you enjoy the recipe and give it a try.
- 2-3 cloves garlic (squashed)
- 1 bay leaf
- Olive oil – enough to moderately coat a large skillet
- 12 oz artichoke hearts, thinly sliced – fresh, frozen or canned
- 1/4 tsp cayenne pepper (or to your taste)
- 1/2 cup white vermouth
- 4-5 plum tomatoes (fresh or canned)
- 1/2 cup broth (or water)
- fresh chopped basil and parsley
- Grated cheese to taste
Variations: You can substitute cayenne pepper with crushed red in a pinch. You can also use white wine instead of vermouth but I think there is something about the flavor vermouth imparts that will make the purchase well worth it. You can certainly omit the alcohol all together if it doesn’t fit you style. The overall recipe is still delicious and really worth a try.
- Bring a pot of salted water to boil. When the water comes to a boil add your pasta to the pot and cook until al dente
- Meanwhile, heat the oil in a large skillet over medium heat
- Add the garlic and saute until it is golden, then discard
- Add the artichoke and cook for about 5-7 minutes on low heat
- Season with cayenne pepper and salt to taste
- Next add 1/2 cup of white vermouth and
- Allow vermouth to reduce until alcohol evaporates (1-2 minutes)
- Next add the chopped tomatoes and broth and return heat to medium
- Add lots of fresh basil and parsley
- Cook for about 10 minutes, lowering heat as needed to maintain a simmer.
- Once the pasta is al dente, reserve about a cup of pasta water, then strain the pasta and add to the skillet then mix the pasta so that the sauce is incorporated.
- Add some of the reserved pasta water as needed to help incorporate the sauce
- Remove from heat and top with grated cheese and more fresh herbs as desired
- Serve immediately and top each plate of pasta with your favorite finishing oil as desired