1tablespoonlemon zest(approximately the zest of one whole lemon)
Instructions
Bring a pot of salted water to a boil and prepare spaghetti al dente.
Combine zest, pine nuts, garlic and parsley in a bowl to make gremolata. Set aside.
Meanwhile, in a medium saucepan, pour olive oil (just enough to cover the pan well) over medium heat. Once it starts to smoke or pop, add artichokes face down until brown, about 3 minutes, using a spatula to ensure they don't stick if necessary. Flip and fry opposite side 1 minute.
Add cream to pan and reduce for 7 minutes. Stir in lemon juice and butter. Toss in drained pasta.
Garnish with gremolata and serve.
Notes
Cook the spaghetti al dente, it will continue to cook after it has been drained and when you add it to the sauce.
When frying the artichokes, make sure that the oil is hot before adding them to get them perfectly crispy. The oil should either be smoking or start to pop.
This dish is best served as soon as it is made, but if you do have leftovers you can keep them in an airtight container in the fridge and gently reheat on the stove top.
Gremolata is an accompaniment often including garlic, parsley and citrus. This gremolata is made from garlic, fresh parsley, lemon zest and crushed pine nuts.