apulia spaghetti
garlic, artichokes, and cream combine to make this pasta dish heavenly. It's from the Puglia region of Italy. source unknown
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yield
8 serving(s)
prep time
15 Min
cook time
15 Min
method
Saute
Ingredients For apulia spaghetti
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1 can artichoke hearts, 8 count, drained and halved
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juice of 1 lemon
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1 garlic clove, halved
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2 tbsp. olive oil
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2 tbsp. chopped fresh parsley
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2 tbsp. flour
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1 cup crème fraiche
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1 cup whipping cram
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salt and pepper to taste
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1 pound or less spaghetti, cooked
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2 tbsp. grated parmesan cheese
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2 tbsp. butter
How To Make apulia spaghetti
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1Toss artichoke hearts with lemon juice in small bowl. Let stand for 10 minutes. Sauté garlic in olive oil in skillet til browned. Discard garlic. Drain artichoke halves. Add to skillet with the parsley. Sauté til lightly browned. Stir in flour.
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2Add crème fraiche and whipping cream gradually, stirring constantly. Season with salt and pepper. Cook just til steaming but not boiling. Spread cooked spaghetti in baking dish. Add artichoke mixture and toss to combine. Top with the cheese and dot with the butter. Bake in a preheated 400 oven for 15 minutes. Serves 8 to 10
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