Tagliatelle with Artichokes and Olive Oil

Name: Tagliatelle with Artichokes and Olive Oil
Yield: Serves 4 to 6
Ingredients: 3 cups jarred whole, artichoke hearts packed in water, preferably baby or cocktail size; 2 slices, hearty white sandwich bread, torn into 1-inch pieces; 3 tablespoons plus 1/4 cup, extra-virgin olive oil; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; , Salt and pepper; 3 , garlic cloves, minced; 2 , anchovy fillets, rinsed, patted dry, and minced; 1/2 teaspoon, dried oregano; 1/8 teaspoon, red pepper flakes; 1/3 cup, dry white wine; 2 tablespoons, heavy cream; 12 ounces, tagliatelle; 1/4 cup, minced fresh parsley; 1 teaspoon, grated lemon zest

Main Courses
Vegetables
Pasta

By Lan Lam ･ Appears in Cook's Illustrated September/October 2014

Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if we didn’t have to trim, steam, and extract the hearts.

SERVES 4 to 6

TIME 1½ hours

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