Crispy and Creamy Artichoke & Spinach Pasta
1 large jar marinated artichokes
3 tbsp olive oil
1/2 cup panko bread crumbs
2 servings pasta (fettucine or tagliatelle)
1/2 cup chicken stock
4 cloves garlic, minced
2 big handfuls spinach, chopped
Lemon, zested
2 tbsp butter
4 oz cream cheese
1/2 cup grated pecorino romano
Pre Recipe Prep
Make your crispy artichokes
Heat 1 tbsp oil on a large frying pan on medium high heat. Thinly slice 1/4 of your artichokes as thin as you can. Place them in a single layer on your hot pan and fry until golden brown on both sides, about 2 minutes per side. Remove from pan and sprinkle with salt.
Make your bread crumbs
To the same pan, heat 1 tbsp olive oil over medium heat. Add panko with a pinch of salt and mix, keep mixing until they are golden brown and remove from pan immediately. Add in zest of 1 lemon, mix and set aside,
Make your pasta
Get your pasta water + pasta started now. To your same frying pan from step 2, melt 2 tbsp butter over medium heat. Once melted add 1 tbsp olive oil. Add 4 cloves minced garlic and cook for 30 seonds. Add remaining artichokes, diced, then chopped spinach with a pinch of salt and cook until wilted. Add 4 oz cream cheese and 1/2 cup broth and stir until cream cheese is melted. Add in your cooked pasta with a splash of pasta water as needed to thin it out.
Serve
Remove from heat, add 1/2 cup grated pecorino and mix well, adding more pasta water as needed. Serve pasta topped with bread crumbs and crispy artichoke slices.
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