This recipe is a classic example of how good canned vegetables can be. I have tried this seared artichoke and white bean pasta recipe with frozen artichoke hearts as well and found it to be a little too dry. The artichokes that are canned in brine are better suited for searing because they don’t dry out as much while they caramelize.
The searing process adds not only a pop of color, but also bring out the sweetness of the artichokes beautifully. It takes a little time, so be patient. The end result is a delicious yet simple pasta dinner.
I love making a pan sauce with garlic and white wine. It is simple yet savory and acidic in the most delicious way. The applications for a garlic white wine sauce can go so far as well. I use it with ravioli, in pasta bakes, or as a sauce for fish.
You can also season the white wine sauce in a variety of ways. Herbs are an obvious choice, but I also like to add just a pinch of heat with some red pepper flakes to round out the flavor profile of the dish.
Variations to the Seared Artichoke and White Bean Pasta recipe:
- Use lemon to add acidity. Replace the white wine with vegetable broth or more pasta cooking liquid, and finish the dish with 2-3 TBS fresh lemon juice to add the necessary acidity.
- Use a different protein: Try cubes of seitan to keep it veg or if you eat fish, shrimp would also be delicious.
- Go Vegan: Replace the parmesan with pine nuts and flaked sea salt.
- Make a Pesto Version: Omit the Italian seasoning from the skillet and stir in 2-3 TBS prepared pesto when you stir in the pasta.
- 8 oz pasta of choice, such as penne
- 15 oz can quartered artichoke hearts in brine, drained
- 2 TBS olive oil, divided
- 3 garlic cloves, minced
- ¼ tsp red pepper flake
- 1 tsp Italian seasoning
- ¼ cup dry white wine
- ½ tsp salt
- 15 oz can white beans
- ¼ cup shredded parmesan cheese
- Fresh cracked black pepper, for garnish
- Cook pasta according to package directions. Drain and reserve ½ cup pasta cooking liquid.
- Heat 1 TBS olive oil in a skillet. Add artichokes, tossing to coat in the oil. Cook turning only once more until browned, about 5 minutes. Remove from the skillet.
- Add the remaining TBS olive oil with the garlic, red pepper flake, and Italian seasoning. Saute stirring constantly until the garlic just start to caramelize, about 1 minute. Deglaze the pan with the white wine.
- Mix in the white beans and salt. Toss to coat and cook until the wine reduces in half, if it hasn't already (it will happen quickly).
- Mix in the pasta, reserved pasta cooking liquid, and seared artichokes. Cook until the sauce is thickened, about 1 more minute.
- Divide among 4 plates or bowls, top with shredded parmesan and fresh cracked black pepper.
Recipe adapted from Food Network Magazine.
