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Ground almonds take the place of pasta's usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they're crisp but not chewy.

Clifford A. Wright
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Food Styling: Robyn Valarik

Recipe Summary

total:
45 mins
Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon zest and juice from 1 lemon in a large bowl with the garlic, pepper, 3/4 tsp. salt, the oil, and roasted peppers.

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  • Put juice from remaining lemon in another large bowl, half full of water. Pull off and discard outer leaves from 1 artichoke at a time, down to tender, pale centers. Cut off and discard thorny tips, trim stems, and drop into lemon water.

  • Slice 1 artichoke at a time paper-thin lengthwise, using a mandoline or knife, and stir as cut into pepper mixture. Let stand about 30 minutes.

  • Meanwhile, cook pasta as package directs in a large pot of salted boiling water. Drain pasta, saving 1 cup pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup almonds. Mix in a little pasta water if needed for a looser texture. Serve with remaining almonds and season with salt to taste.

Nutrition Facts

461 calories; calories from fat 43%; protein 14g; fat 23g; saturated fat 2.5g; carbohydrates 56g; fiber 6.8g; sodium 409mg.
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