Preparation time: 10 minutes
Cooking time: 20 minutes
Dietary guidance: v v
4-6 small artichokes (use the small purple ones for a pretty contrast)
1 tablespoon olive oil
1-2 cloves of garlic, thinly sliced
Big Pinch of red pepper Flakes
2-3 shallots, finely minced
Grated Zest of Lemon
1/2 cup of White Wine
6-8 Stems of Asparagus, though ends snapped off and stalks cut into 1 inch pieces
8 ounces orecchiette pasta (I recommend Brown Rice Noodles!)
1 red bell pepper, steamed or roasted, sliced very thinly
Olive Oil for drizzling
Cut off artichoke stems, then peel and cut away the outer leaves, and finally clean the fuzz out with a spoon. (Eat the leaves as an appetizer with garlic aioli!) Cut the heart in half when finished.
Heat the olive oil in the pan on a medium heat, and when warmed, add the garlic, red pepper flakes, and shallots. When the shallots sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in artichoke hearts, lemon zest and wine, cover and reduce heat to low. Simmer until artichoke hearts are soft, about 12 minutes. Add asparagus, a pinch of salt, cover and cook for a minute or two. Cook just enough time to make the asparagus bright green and tender; it is just a couple of minutes.
While the veggies cook, cook pasta al dente. Drain well, reserving a cup of the pasta water. Stir the reserved pasta water into the veggie mix and cook for an additional 2-3 minutes. A thin sauce will form.
Transfer the pasta to a platter and spoon the veggie mix on top. Drizzle with olive oil and serve.