Lemon Artichoke Capellini

Serves 1
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Directions

  1. 1Sauté garlic and artichokes in olive oil.
  2. 2Add some chili flakes and white wine.
  3. 3Toss in the capellini along with lemon juice, butter, and Parmigiano.
  4. 4Finish with parsley and toasted lemon garlic breadcrumbs.

Ingredients

  • 0.5 lb. capellini
  • 2 tbsp. extra virgin olive oil
  • 4 garlic cloves, minced
  • 14 oz. small baby artichokes, halved or quartered
  • 0.5 tsp. crushed red chili flakes
  • 0.25 cup white wine
  • 2 tbsp. butter
  • 1 -2 Juice of lemons
  • 0.5 cup Parmigiano Reggiano, finely grated
  • 0.25 cup Italian parsley, finely chopped
  • 0.33 cup lemon-garlic panko breadcrumbs
  • as needed Pasta water
  • 0.5 cup plain panko breadcrumbs
  • 2 tbsp. extra virgin olive oil
  • 1 garlic clove, minced
  • 0.5 Juice of lemon
  • 0.25 tsp. salt