April 21, 2021
Lemon Artichoke Pasta
In a very special chat on our Podcast Series, Conversational Witchcraft, I got to learn about the journey of magician, occultist, author, astrologer, teacher and all around wonderful human being, Ivo Dominguez Jr. With his light hearted personality and love of all things lemony he inspired this recipe featuring salty capers, nutty feta cheese and lots of zingy lemon for purification, love and joy.
About 2 cups frozen artichoke hearts, thawed and quartered 1 pound bow tie pasta (or Gluten Free bow-tie pasta) 4 Tablespoons olive oil - Cucina Aurora Zesty Lemon is reccomended 3 cloves garlic crushed ½ yellow onion minced 1 jar (3oz) capers – rinsed and drained ¼ cup lemon juice Salt and pepper to taste Pinch red pepper flakes *optional 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh basil Feta cheese crumbles for topping
Make pasta to package instructions. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil on medium high heat and add artichokes. Cook artichokes until they are just browned slightly and remove from pan. In the same pan, add 2 tablespoons olive oil, garlic, onion and capers. Cook until garlic is softened, and onions are translucent, about 5 minutes. Slowly add the lemon juice, the rest of the olive oil, red pepper flakes, parsley and basil. Simmer until sauce reduces slightly. Drain the pasta and reserve 1 cup of pasta water. Add cooked pasta, and artichokes to the skillet. Reduce heat and add 1-2 Tablespoons pasta water to help loosen sauce. Toss to coat evenly. Plate and serve immediately topped with crumbled feta.
