Tagliatelle with Artichokes and Olive Oil
Why This Recipe Works
Jarred artichoke hearts and tagliatelle make a quick and elegant dinner. We slice the leaves from jarred artichoke hearts and then give them a quick soak to temper the harsh flavors they pick up from the brine. We cut the hearts in half and then dry them well so that they can be easily browned to bring out their natural nuttiness. Anchovies give the sauce savory depth, and cream ties together the aromatics, wine, and artichoke flavor. A simple Parmesan bread-crumb topping gives the dish some savory crunch.