Spaghetti with Artichokes, Lemon & Capers

Name: Spaghetti with Artichokes, Lemon & Capers
Yield: Serves 6–8
Cuisine: Italian
Ingredients: ¼ cup extra-virgin olive oil; ⅓ cup capers, drained; 3 tbsp. finely chopped fresh flat-leaf parsley, plus more to garnish; 1 small onion, finely chopped; 4 cloves garlic, finely chopped; 1 lb. spaghetti; 1 12-oz. can quartered artichokes, drained; 1 tsp. chile flakes; Kosher salt and freshly ground black pepper, to taste; ½ cup white wine; ⅓ cup grated Parmigiano-Reggiano, plus more to garnish; Grated zest and juice of 1 lemon

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

The flavors in this dish are common to southern Italy, where capers and lemon groves abound. Artichokes are so revered here that the small Sicilian town of Cerda, in the province of Palermo, has erected a statue in honor of the carciofo (“artichoke”). An annual festival there celebrates the edible thistle.

Ingredients

¼ cup extra-virgin olive oil
4 cloves garlic, finely chopped
1 small

Europe
Italy
Main course
Sicily
Pasta
Vegetarian
Mediterranean

Method

Heat oil in a 6-qt. saucepan over medium-high. Add garlic, onion, and chile flakes and cook, stirring occasionally, until golden brown, about 10 minutes. Add wine and artichokes and cook until wine is reduced by half, 3 minutes. Stir in Parmigiano and season with salt and pepper.