Garlic & Artichoke Pappardelle

VIDEO LINK: https://youtu.be/DSwFsDY7ivE

• Yield: 5 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes

Ingredients

The Pasta & Produce

• 8.8 oz. Pappardelle pasta
• 5 cloves garlic, finely chopped
• 14 oz. (up to 28 oz., depending on preference) canned artichoke hearts, drained and rinsed well
• 1 oz. sun-dried tomatoes, sliced
• 2 tbsp. fresh Italian parsley, chopped (divided)

The Sauce & Pantry Staples

• ¼ cup extra virgin olive oil
• ¼ cup sherry wine
• 6 oz. chicken or vegetable stock
• 4 tbsp. unsalted butter
• 1 tbsp. capers
• 1 tbsp. parmesan cheese, grated
• Salt and black pepper, to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté until it turns a light golden brown. Be careful not to burn it!
3. Add the Veggies: Stir in the drained artichoke hearts, capers, sun-dried tomatoes, and 1 tbsp. of the chopped parsley. Sauté together for about 1 minute.
4. Deglaze the Pan: Season with salt and black pepper to taste. Pour in the sherry wine and simmer until the alcohol cooks out and the liquid reduces slightly.
5. Simmer the Sauce: Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer.
6. Toss and Finish: Add the butter and the cooked pappardelle to the skillet. Toss everything together continuously for about 1 minute until the butter melts and coats the pasta in a glossy sauce.
7. Garnish and Serve: Remove from heat. Top with the remaining 1 tbsp. of parsley and the parmesan cheese. Serve immediately.

💡 Chef's Tip: Rinsing canned artichoke hearts thoroughly under cold water is the secret to removing that heavy, metallic canning brine. Don't skip this step if you want the bright flavors of the sherry and garlic to shine through!