Equipment
Ingredients
Produce
- 300 g baby artichokes, tough outer leaves removed, halved or quartered
- 300 g new potatoes, halved
- 250 g cremini mushrooms, thickly sliced
- 15 g garlic, minced
- 50 g shallot, finely diced
- 1 lemon, zested and juiced
- 5 g fresh thyme, leaves stripped from stems
- 10 g fresh parsley, finely chopped
Pasta and Liquids
- 400 g dried farfalle
- 45 ml extra virgin olive oil
- 30 g unsalted butter
- 60 ml dry white wine
- 120 ml vegetable broth, warmed
Seasoning and Garnish
- 50 g vegetarian parmesan cheese, finely grated
- salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Prepare the baby artichokes by snapping off the dark green, tough outer leaves until you reach the pale yellow core. Use a chef's knife to cut off the top third of the leaves, trim the stem, and cut into quarters. Keep them in a bowl of lemon water until ready to use to prevent oxidation.
Bring heavily salted water to a rolling boil at 100°C/212°F in a large pot. Add the halved new potatoes and cook until just fork-tender, about 10 minutes. Use a slotted spoon to transfer the potatoes to a plate.
Return the same potato water to a boil and add the dried farfalle. Cook according to the package directions until al dente. Reserve at least 120ml of the starchy pasta water before draining the farfalle in a colander.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms in an even layer and sear undisturbed until a deep brown crust forms, about 5 minutes.
Reduce the heat to medium. Add the butter, drained baby artichokes, diced shallot, minced garlic, and fresh thyme to the skillet. Saute, stirring frequently, until the shallots are translucent and the artichokes are tender, about 6 minutes.
Pour the dry white wine into the skillet to deglaze, using a wooden spoon to scrape up any browned fond from the bottom of the pan. Simmer until the wine has almost completely evaporated, leaving a concentrated glaze.
Pour the vegetable broth into the skillet along with the cooked potatoes, drained farfalle, lemon juice, and half of the reserved pasta water. Toss vigorously to combine, cooking for 1 to 2 minutes until a silky sauce forms that coats the pasta. Add more pasta water if the mixture seems dry.
Remove the skillet from the heat. Stir in the lemon zest, freshly cracked black pepper, chopped parsley, and a generous pinch of salt. Top with grated vegetarian parmesan cheese and serve immediately.
Chef's Notes
- Unlike mature globe artichokes, true baby artichokes lack the fuzzy interior choke, meaning you can eat the entire heart once the fibrous outer leaves are thoroughly removed.
- Searing the mushrooms undisturbed is critical; constantly agitating them in the pan will cause them to release their liquid too quickly and steam rather than developing a savory, deep brown crust.
- Waxy new potatoes hold their shape perfectly when boiled, providing a satisfying textural contrast to the soft pasta without dissolving into the surrounding sauce.
- Reserving and utilizing starchy pasta cooking water is the fundamental secret to creating an emulsified, restaurant-quality cohesive sauce without relying on heavy cream.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over low heat, adding a splash of vegetable broth or water to revive the emulsion.
