Artichokes shine in this creamy deconstructed seafood pasta dish.
3 pounds Barilla Collezione Casarecce
24 langoustine, shelled, cleaned
½ cup chopped Italian parsley
1 cup olive oil, divided
12 large artichokes
2 ounces unsalted butter
4 white onions, thinly sliced
8 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 cups white wine
2 quarts unsalted vegetable broth
2 cups heavy cream
kosher salt and ground black pepper
1 1/2 cups all-purpose flour
- Bring salted water to a boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook as directed on package.
- Combine langoustines with parsley and ¼ cup olive oil. Cover and refrigerate to marinate.
- Cut 1-inch off top and bottom of each artichoke. Trim off tough outer leaves; remove choke. Dice 8 of the artichokes.
- Melt butter in large rondeau on medium-high heat. Add ¼ cup olive oil, onion, garlic and thyme; cook 4-5 minutes or until translucent. Add diced artichokes; cook 2-3 minutes or until softened. Deglaze pan with wine and broth. Reduce heat to medium low; cover and cook for 10 minutes or until artichokes are tender. Remove from heat. Working in batches, blend onion mixture and cream to form a smooth puree. Season to taste with salt and pepper.
- Thinly slice remaining artichokes; dust with flour. Heat remaining olive oil in large sauté pan on medium-high heat. Cook artichoke slices 3-5 minutes or until crisp and golden brown. Season with salt to taste.
- Heat large skillet over medium heat; add marinated langoustines. Cook 3-4 minutes or until cooked through.
- For each portion, spread ¼ cup artichoke puree on plate. Top evenly with pasta, langoustine and fried artichoke slices.