Al dente spaghetti tossed in a lemon caper sauce with tender artichoke hearts, sprinkled with crispy, toasted breadcrumbs. All the lemony, briny, lusciousness of a classic piccata without the meat. A heavenly side or filling vegetarian meal. We can’t get enough of this one!
INGREDIENTS – serves 2-3
1/2 box of spaghetti, angel hair, linguine, whatevs
1-2T olive oil
2 garlic cloves, chopped
2 lemons, zested + juiced
1/4c white wine
1/4c reserved pasta water
2T capers, drained
1/2 – 14.5oz jar artichoke hearts, chopped
1/4c parmesan (plus more for topping)
2-3T breadcrumbs, toasted
Bring a pot of salted water to boil. Cook pasta to package instructions, reserving 1/4c of the water before straining it out.
Saute artichoke hearts in olive oil, 2 minutes on med-high heat. Add garlic, cook another minute then deglaze with lemon juice + wine. Stir then pour in the reserved pasta water, lemon zest + capers. Allow to simmer for 3-5 minutes. Remove from heat, dump in the pasta, sprinkle parmesan on top then toss until the parm has melted into the pasta.
Top with breadcrumbs + extra parm.