Tagliatelle with caramelized artichokes – Vegetarian

This pasta dish may take a bit more time to prepare, but every minute is well worth it. The only challenging part is cleaning the artichokes, especially if it’s your first time, but once you’ve mastered that, the process becomes much quicker.

The result? A beautifully caramelized artichoke topping that adds rich, savory sweetness to perfectly cooked tagliatelle. It’s a flavorful, satisfying vegetarian meal that will have you coming back for more.

Trust me, it’s absolutely De-li-cios!

Ingredients:

• 400 g pasta (I used tagliatelle)
• 1 coffee cup of olive oil
• Fresh oregano
• Fresh parsley
• ~80–100 g pickled capers (optional)
• 4–5 tablespoons vinegar (do not use alcohol vinegar)
• 3 level tablespoons sugar
• 3 large artichokes
• ~100–120 g olives
• 2 medium to large onions
• 1 small head of garlic
• Lemon juice (optional, for drizzling at the end)
• Salt and pepper
• ~200 g Parmesan or Grana Padano cheese

Preparation:

Cook the pasta in salted water according to the package instructions.

Begin by cleaning the artichokes. Peel away all the outer leaves until only the flower’s tender core remains. Using a knife, trim off the stem and any remaining green leaves at the base, leaving just the soft “heart” of the artichoke. Be sure to remove all the green parts, as they tend to stay tough even after cooking.

Cut each artichoke in half to reveal the fuzzy “choke” inside. Use a teaspoon to carefully remove all the fluff, making sure to get as much as possible. Some people prefer to clean the choke while the artichoke is whole, but I find it easier and more thorough when cut in half. Choose the method that feels best for you.

Next, use scissors to trim away any remaining tough petal tips and the purple parts (as shown in my photo), leaving only the firm, whitish heart of the artichoke. The goal is to remove all green and purple parts, keeping just the tender inner pulp.

For a more detailed demonstration on how to clean artichokes, here’s a helpful video.

Rinse the cleaned artichokes thoroughly, then slice them. Do the same with one of the onions—peel and slice it as well.

Heat half of the olive oil in a frying pan. Add the sliced onion and artichokes, and cook over medium heat, stirring constantly, until they turn golden brown and tender—about 10 to 12 minutes. Once caramelized, stir in the sugar and vinegar, mix well, and continue cooking for another 3 minutes.

Once they are nicely browned and caramelized, remove them from the heat and set aside.

Rinse the capers and olives, peel and slice the garlic, and peel and slice the onion.

In a deep pan or wok, remember, we’ll also add the pasta here, and heat the remaining olive oil. Sauté the garlic, capers, onion, and olives until the onion becomes slightly translucent. Meanwhile, wash and chop the parsley, then add it to the pan. Stir a few times, then add the cooked pasta and mix everything.

Stir everything well and let it simmer for a few more minutes. Grate about two-thirds of the Parmesan or Grana Padano and add it to the pasta just before turning off the heat, mixing thoroughly. Adjust the seasoning with salt if needed, and add pepper to taste.

Serve topped with Grana Padano shavings, freshly chopped oregano, and a generous helping of the caramelized artichokes. If you like, you can finish with a light drizzle of lemon juice—just be careful not to overdo it.

Although this dish takes a bit more time and effort than your usual pasta, if you have the patience and willingness to give it a try, I promise you won’t be disappointed.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.