Directions
- 1In a pan, add olive oil, minced garlic, and saute.
- 2Add artichoke halves or quarters and red pepper flakes.
- 3Add capellini pasta and white wine.
- 4Add lemon juice.
- 5Stir in butter.
- 6Add grated Parmesan cheese.
- 7Add lemon-garlic panko breadcrumbs and chopped Italian parsley.
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 lemon juice
- 0.5 cup Parmigiano Reggiano, finely grated
- 0.25 cup Italian parsley, finely chopped
- 0.33 cup lemon-garlic panko breadcrumbs
- 0 pasta water
- 0.5 cup plain panko breadcrumbs
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 0.5 lemon juice
- 0.25 tsp salt
Equipment
panspoonlemon juicer
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