Lemon Brown Butter Pasta with Roasted Artichokes and Fennel at home
- Yield 4
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
Lemon Brown Butter Pasta with Roasted Artichokes and Fennel at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 large fennel bulb
- 2 (14-ounce) cans artichoke hearts, drained and halved
- 1 tablespoon olive oil
- fine sea salt and freshly-ground black pepper
- 4 tablespoons butter
- 1 large lemon, zest and juice (about 3-4 tablespoons juice)
- 1 ounce freshly-grated Parmesan cheese
- 1 pound uncooked pappardelle (or your preferred pasta shape)
- chopped fresh basil leaves, for garnish
- 1 tablespoon butter
- 2 large garlic cloves, pressed or minced
- 1/2 cup Panko breadcrumbs
- ½ teaspoon each: fine sea salt and freshly-ground black pepper
Method
Prep the oven and pasta water. Warm the oven to 425°F. Raise a large stockpot of generously-salted water to a boil.
Slice the fennel. Trim off the stalks and flat root base. (You’re welcome to save the fronds for finish if you would like.) Halve the fennel, then cut into 1/2-inch wedges.
Bake Tip in the fennel slices and artichoke hearts to the baking sheet. Spoon with oil, then gently toss to coat. Salt generously with salt and pepper. Roast for 20 minutes. Then turn on the broiler and broil for another 2-4 minutes, keeping a close eye on the fennel and artichokes, until their edges are lightly browned and caramelized. Move the baking sheet to a wire rack.
Leave the garlicky breadcrumbs. While the veggies are roasting, melt 1 tablespoon butter in a large sauté pan over a medium burner. Tip in the garlic and sauté for 1 minute, stirring occasionally. Tip in the breadcrumbs, salt, pepper and stir to combine. Continue sautéing, stirring occasionally, until the Panko reaches a toasted golden brown color. Move the breadcrumb mixture to a clean bowl and keep nearby. Carefully use a paper towel to briefly wipe off any crumbs remaining in the sauté pan, then retur
Leave the pasta. Tip in the pasta to the boiling water and cook until 1 minute shy of al dente.
Brown the butter. While the pasta is cooking, melt the remaining 4 tablespoons of butter in the large sauté pan over medium-a hot burner. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Tip in a few twists of black pepper and continue cooking the butter, stirring frequently, until it starts to turn golden brown and smells toasty. (Keep a very close eye on the butter so that it does not burn, since it can go from golden to burned very quickl
Finish the brown butter sauce. Using a heat-safe measuring cup, scoop out 1 cup of the starchy pasta water from the stockpot and pour it into the brown butter mixture. (Be careful and pour slowly because it will bubble up furiously.) Let the mixture let it bubble gently and reduce for 1 minute, stirring occasionally. Tip in in the lemon zest and lemon juice and whisk until combined.
Turn the pasta. Once the pasta is 1 minute shy of al dente, use a spider strainer or tongs to quickly move it directly to the brown butter sauce. Tip in the Parmesan and toss everything together for 1-2 minutes until the pasta is al dente and the sauce is thick and glossy and coats the pasta evenly. (If the sauce seems too dry, just add in an extra 1/4 cup at a time of the remaining starchy pasta water as needed.) Add in the roasted fennel and artichokes and briefly toss to combine. Taste and s
Plate Plate while it is hot, garnished with the garlicky breadcrumbs and fresh basil. Enjoy!
