WHY THIS RECIPE WORKS Artichokes and pasta come together in an elegant and ultra flavorful Italian-inspired dish. We trimmed the leaves from the hearts and then gave them a quick soak in water. Drying the hearts promoted deep, nutty browning. Garlic and oregano combined with white wine, olive oil, and Parmesan made a flavorful sauce. Parsley and lemon zest kept the pasta bright without overshadowing the artichoke flavor, and a simple bread-crumb and Parmesan topping gave the dish savory crunch.

Serves 4 to 6

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS

• FOR TOPPING:
• 2 slices of hearty white sandwich bread
• 2 tablespoons of extra-virgin olive oil
• ¼ cup of grated Parmesan cheese
• Salt and pepper

• FOR PASTA:
• 4 cups of jarred whole baby artichoke hearts packed in water
• ¼ cup of extra-virgin olive oil, plus extra for serving
• Salt and pepper
• 4 garlic cloves, minced
• 2 anchovy fillets, rinsed, patted dry, and minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine
• 1 pound tagliatelle
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
• ¼ cup minced fresh parsley
• 1½ teaspoons grated lemon zest

INSTRUCTIONS

• FOR TOPPING:

1. Pulse bread in a food processor until finely ground, around 10 to 15 pulses.
2. Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat until shimmering.
3. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, around 3 to 5 minutes.
4. Add Parmesan and continue to cook, stirring constantly, until crumbs are golden, around 1 to 2 minutes.
5. Transfer crumbs to a bowl and season with salt and pepper to taste.

• FOR PASTA:

1. Cut leaves from artichoke hearts and place them in a bowl. Cut hearts in half and pat dry with paper towels. Cover artichoke leaves in the bowl with water and let sit for 15 minutes. Drain well.
2. Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
3. Add artichoke hearts and ⅛ teaspoon of salt and cook, stirring frequently, until spotty brown, around 7 to 9 minutes.
4. Stir in garlic, anchovies, oregano, and pepper flakes and cook, stirring constantly, until fragrant, around 30 seconds.
5. Stir in wine and bring to a simmer. Off heat, stir in artichoke leaves.
6. Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon of salt and cook, stirring often, until al dente.
7. Reserve 1½ cups of cooking water, then drain pasta and return it to the pot.
8. Add 1 cup of reserved cooking water, artichoke mixture, Parmesan, parsley, lemon zest, and remaining 3 tablespoons of oil and toss to combine.
9. Season with salt and pepper to taste and adjust consistency with remaining ½ cup of reserved cooking water as needed.
10. Serve, sprinkling individual portions with bread crumbs and extra Parmesan and drizzling with extra oil.