Ingredients with Measurements:
- 1 pound of spaghetti
- 1 can of artichoke hearts, drained and chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking sauce
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add chopped artichoke hearts to the skillet and sauté for 3-4 minutes until lightly browned.
4. Pour in white wine and let it simmer for 2-3 minutes until reduced by half.
5. Add cooked spaghetti to the skillet and toss with the artichoke mixture.
6. Sprinkle grated Parmesan cheese over the spaghetti and toss until the cheese is melted and evenly distributed.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 56g
Protein per serving: 15g
Substitutions for ingredients:
- Spaghetti can be substituted with any type of pasta.
- White wine can be substituted with chicken or vegetable broth.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked shrimp or chicken to the dish for added protein.
- Use sun-dried tomatoes instead of artichoke hearts for a different flavor.
- Add crushed red pepper flakes for a spicy kick.
Tips and tricks:
- Reserve some pasta water before draining in case the sauce needs to be thinned out.
- Use freshly grated Parmesan cheese for the best flavor.
- Don't overcook the artichoke hearts, as they can become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the pasta from drying out.
Presentation ideas:
Serve in a large bowl or on individual plates. Garnish with additional chopped parsley and grated Parmesan cheese.
Garnishes:
Chopped parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
Side salad and garlic bread.
Troubleshooting advice:
If the sauce is too thick, add a splash of pasta water or broth to thin it out. If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the spaghetti and artichoke hearts to the appropriate temperature to avoid any foodborne illnesses.
Food history:
This dish is a modern twist on traditional Italian pasta dishes, incorporating artichoke hearts and Parmesan cheese.
Flavor profiles:
Savory, cheesy, and slightly tangy from the artichoke hearts.
Serving suggestions:
Serve as a main dish for a weeknight dinner or as a side dish for a dinner party.
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Region: Italian