Pappardelle with Lemon, Baby Artichokes, and Asparagus

Pappardelle with Lemon, Baby Artichokes, and Asparagus
Photo by Randy Mayor


  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 24 baby artichokes (about 2 pounds)
  • 2 ¼ cups cold water, divided
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 pound asparagus, trimmed and cut diagonally into (1-inch) pieces
  • + 5 more ingredients
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 tablespoon grated lemon rind
    • 3 tablespoons extravirgin olive oil, divided
    • 12 ounces uncooked pappardelle (wide ribbon pasta)
    • 1 ¼ cups (5 ounces) grated fresh Parmigiano-Reggiano cheese

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm. Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove botto...

View full recipe at My Recipes


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