I’m sure you’re all wandering around aimlessly scratching your heads and wondering where I am these days? Why am I so quiet? Where’s the food I promised all of you lovely readers?
I’m sorry. The truth is I was a bit under the weather. In fact, I was so sick that I didn’t dare cook because then I would have to eat. Eating led to being far sicker. It was a vicious cycle, which was incredibly distracting and time-consuming. It takes a lot of time and energy to spend the day calling all of your friends, your mom, your sister, and your husband in order to complain about being sick and not eating.
I was so distracted I even missed my 200th post. I didn’t notice and the milestone flew by without any fanfare. I even planned to bake a cake for the occasion. Again, I’m sorry. That cake will have to wait for another fabulous occasion. My birthday is actually just around the corner, in case you were wondering.
I believe I am back in the game now. However, once you read this, please knock on the wooden item closest to you. Although I am typically not superstitious, I am, in fact, desperate.
In any case, I missed you. I miss your comments and your blogs. Those lovely comments and inspiring blogs keep me and this thing going.
I finally managed to cook last night. It was a simple meal. It was a meal that didn’t hurt my poor embattled belly. It was delicious. Sometimes, as you know, the simplest recipes offer the most satisfaction. It’s pretty great to know you can make a fantastic meal on a weeknight without too much work or effort. This week, I am ever so thankful for this knowledge.
I think you’ll like this meal a lot. Not only is it simple to make, it’s remarkably flavorful and fresh-tasting. Don’t let the frozen artichoke hearts fool you. Roasting them brings out the depth of their flavor. Your stomach will thank you.
Fettuccine with Artichokes
1 (12-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried hot red-pepper flakes
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz. finely grated Parmigiano-Regiano (1/4 cup) plus additional for serving
Preheat the oven to 375 degrees. Roast artichoke hearts on a cookie pan in the oven until they are fragrant and thawed, about 20 minutes. Transfer to a bowl.
Boil a large pot of salted water in anticipation of the pasta.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, and red-pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.
Adapted from Gourmet.