Ingredients
artichokes - 3 medium sized, or entire small can
olive oil (extra virgin) - 3 tbsp.
red onion - 1/2 medium size, thinly sliced
salt and pepper to taste
garlic - 2 cloves, finely chopped
lemon juice - 1 tsp.
white wine (dry) - 1/4 cup
spinach fettuccine - 1/2 lb.
sun-dried tomatoes - 4 packed in oil, drained and sliced or
4 dried tomatoes soaked in boiling water for about 15 min.
capers - 1 tbsp., drained, rinsed
thyme - 2 tsps., chopped fresh, or 1 tsp. dried thyme
garlic bread crumbs 1/2 cup
grated vegan Parmesan or Romano "cheese"
Set a large pot of water on the stove to boil. Heat 2 tablespoons of the olive oil in a large sauté pan. Add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Sauté over medium heat for 2 to 3 minutes, until the onion is tender. Drain the artichokes and add to the onion with the garlic, the lemon juice, 1/4 teaspoon salt, and a few pinches of pepper. Sauté until the artichokes are tender, 7 to 8 minutes, then add the white wine and simmer for 1 or 2 minutes, until the pan is nearly dry.
When the water is boiling, add 1 teaspoon salt and the fettuccine and cook until just tender. Before draining, add 1/4 cup of the pasta cooking water to the artichokes along with the sun-dried tomatoes, capers, remaining tablespoon of oil, and thyme. Drain the pasta, shake off the excess water, and add to the artichokes and onions, tossing everything together. Season with salt and pepper to taste, sprinkle with the bread crumbs, and serve with freshly grated vegan Parmesan or Romano "cheese".
Serves two to four.
artichokes - 3 medium sized, or entire small can
olive oil (extra virgin) - 3 tbsp.
red onion - 1/2 medium size, thinly sliced
salt and pepper to taste
garlic - 2 cloves, finely chopped
lemon juice - 1 tsp.
white wine (dry) - 1/4 cup
spinach fettuccine - 1/2 lb.
sun-dried tomatoes - 4 packed in oil, drained and sliced or
4 dried tomatoes soaked in boiling water for about 15 min.
capers - 1 tbsp., drained, rinsed
thyme - 2 tsps., chopped fresh, or 1 tsp. dried thyme
garlic bread crumbs 1/2 cup
grated vegan Parmesan or Romano "cheese"
Set a large pot of water on the stove to boil. Heat 2 tablespoons of the olive oil in a large sauté pan. Add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Sauté over medium heat for 2 to 3 minutes, until the onion is tender. Drain the artichokes and add to the onion with the garlic, the lemon juice, 1/4 teaspoon salt, and a few pinches of pepper. Sauté until the artichokes are tender, 7 to 8 minutes, then add the white wine and simmer for 1 or 2 minutes, until the pan is nearly dry.
When the water is boiling, add 1 teaspoon salt and the fettuccine and cook until just tender. Before draining, add 1/4 cup of the pasta cooking water to the artichokes along with the sun-dried tomatoes, capers, remaining tablespoon of oil, and thyme. Drain the pasta, shake off the excess water, and add to the artichokes and onions, tossing everything together. Season with salt and pepper to taste, sprinkle with the bread crumbs, and serve with freshly grated vegan Parmesan or Romano "cheese".
Serves two to four.
