Ingredients:
¾ cup chopped mint
¾ cup chopped parsley
1 cup olive oil divided (use 1/2 for the pesto and half for the pan)
6 cloves of garlic
Zest of one lemon
Pinch of Chili flakes
Salt/ Fresh Ground Pepper
4-6 Artichokes split lengthwise, chokes outer leaves and top 1/3 removed
Olive Oil
Water
1 lb tagliatelle pasta
Pasta Water
Chopped herbs + Flaky Sea Salt for serving
Instructions:
In a in a mortar and pestle, smash garlic into paste with a pinch of salt. Add herbs and crushed chili flakes. Pound until pasty but still chunky. Add oil mix and smear pesto onto the the cut side of artichokes. Add a layer of olive oil (about 1/4 inch) to the bottom of a Dutch oven. Lay artichokes cut side down and add water to about halfway up the artichoke. Place on heavy lid and cook for 30 to 45 minutes. When artichokes have begun to caramelize and are soft and water has evaporated… they're ready. You may want to remove them and reduce the oil sauce further. This will be the pasta sauce. Meanwhile, cook tagliatelle by directions. When al dente, drain the pasta reserving one cup of the pasta water. Mix pasta and olive oil mixture and add pasta water as needed to make sauce. Goat cheese or grated parmesan could also be a nice add in. Arrange artichokes on top of the pasta and serve with smattering of herbs and flaky sea salt.
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