The leeks, shallots and artichokes are slowly simmered and combined with fresh lemon juice to create a bright and citrusy pasta dish perfect for a weeknight meal.
Course pasta
Cuisine American
Keyword artichoke, lemon, pasta, summer
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 4
Calories 588kcal
Ingredients
2tablespoonsextra-virgin olive oil
2tablespoonsunsalted butter
1large leek,white parts only, diced
2medium shallots,diced
1(12-ounce) jar artichoke hearts packed in water, drained and chopped
Heat a large saucepan over medium heat, add the oil and heat through. Add the butter and allow to melt, then add the leeks and shallots, stirring occasionally until soft and opaque, about 5 minutes. Add the artichokes and garlic and stir for an additional minute.
Add the chardonnay and bring to a simmer and let reduce by half, about 4 minutes. Add the chicken stock, thyme and oregano and simmer over medium-low heat until the sauce comes together and reduces by about half, about 15 minutes.
Add the lemon zest and lemon juice then season to taste with salt and pepper.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot. Add the sauce and stir to combine.
Divide the pasta among warmed pasta bowls and top with cheese and parsley.