Pasta with Baby Artichokes, Mascarpone, and Hazelnuts
"For creamy pasta lovers...."
INGREDIENTS
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12 ounces fresh lasagna sheets (about 8x6 inches)
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All-purpose flour (for surface)
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1 lemon, halved
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1 pound baby artichokes (about 8)
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3 garlic cloves, crushed
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2 bay leaves
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¼ cup plus 3 tablespoons olive oil
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Kosher salt
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¾ cup blanched hazelnuts
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2 tablespoons finely chopped marjoram or oregano
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1½ teaspoons Aleppo-style pepper
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1 cup mascarpone
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1 teaspoon finely grated lemon zest
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1 teaspoon fresh lemon juice
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