To say that I’ve been obsessed with artichokes would be an under statement. Green, sangria, and these delightful baby fiesoles have been cooked and consumed this month.
I found sometimes the simplest is the best, like the combination of artichokes, pasta and a tart and tangy ginger lime buerre blanc it becomes a ménage et tois made in heaven.
The preparation is easy.
Fiesole Aartichokes with Pasta and Lime Ginger Buerre Blanc
- 12 or so fiesole artichokes
- 4 cloves of garlic chopped
- 1/2 pound of your favorite pasta I used linguine
- 1 slick butter
- 5 limes juiced and zested
- 1 inch piece of ginger
- Place a pot with salted water on stove to cook your favorite pasta. I used linguine.
- Trim down baby artichokes and quarter. Toss in a pan with water, salt and garlic. Simmer until tender.
- While the artichokes and pasta cook make your buerre blanc.
- In a non-reactive pan squeeze 5 limes, grate a one inch piece of ginger, a small shallot and a splash of white wine. Place on stove and simmer on low until the liquid is reduced by 75%. Remove from heat and whisk in 1 stick of butter that has been cubed one piece at a time. Add salt, you’ll be surprised at the amount you’ll need, or at least I am, but alas I’m a classic under salter. When you’re finished you should have a “creamy” buerre blanc.
- Strain pasta and place in large bowl. Strain artichokes and add to pasta. Pour buerre blanc over and toss.
Sheryl @Mama's Gotta Bake says
Judy, I too have been obsessed with artichokes. I love the simplicity of this dish and I bet it tastes amazing. I jut might head out today and buy some, we were having pasta tonight for dinner anyway. 🙂
Cynthia/What A Girl Eats says
Love it! Artichokes are one of my favorite veggies!
Kelly @ Tasting Page says
I share your obsession and want that pasta!
Teresa Williams says
Where do you find this variety?
Judy Lyness says
I bought these at my local farmer’s market in LA. You could check out Melissa’s Produce to see if they sell them.