Apulia spaghetti

Lynnda Cloutier


garlic, artichokes, and cream combine to make this pasta dish heavenly. It's from the Puglia region of Italy. source unknown


☆☆☆☆☆ 0 votes

15 Min
15 Min


  • ·
    1 can artichoke hearts, 8 count, drained and halved
  • ·
    juice of 1 lemon
  • ·
    1 garlic clove, halved
  • ·
    2 tbsp. olive oil
  • ·
    2 tbsp. chopped fresh parsley
  • ·
    2 tbsp. flour
  • ·
    1 cup crème fraiche
  • ·
    1 cup whipping cram
  • ·
    salt and pepper to taste
  • ·
    1 pound or less spaghetti, cooked
  • ·
    2 tbsp. grated parmesan cheese
  • ·
    2 tbsp. butter

How to Make Apulia spaghetti


  1. Toss 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.
  2. Add 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

Printable Recipe Card

About Apulia spaghetti

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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