April 18, 2018
1Cook pasta according to package instructions. Rinse under cool water to keep noodles loose. Reserve pasta. In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add artichokes and cover. Cook until slightly browned. Remove artichokes from the pan and reserve. In the same pan, heat butter over medium high heat. Once butter has melted, add shallots, capers, lemon zest, crushed red pepper, and salt. Cook until shallots are translucent. Add lemon juice and cook until sauce develops. Add cooked pasta, 2 tablespoons parsley, and artichokes to pan. Toss to evenly coat pasta with butter sauce. Garnish with remaining parsley and serve hot.
Recipe by Tori Avey Recipe