Lemon Braised Artichokes over Pasta

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In general, I love Michael Chiarello's relaxed sonoma cuisine.I liked this dish, although I did think it ended up tasting a little bland, so I had to season it with a lot - a lot more salt and pepper to bring out all the different flavors.

I'm SURE it would have tasted better if I used fresh artichokes, but I cheated and used canned artichoke hearts.

But with the extra seasoning, I liked this pasta dish and would put this recipe more with the "keeper" recipes than the "try it once" recipes.

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I thought it was a to oily and to lemony.

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I've come back to this recipe again from first making it years ago. It is requested as a side dish for T'giving dinner tomorrow. I make the artichokes WITHOUT the pasta, as an appetizer/side dish; but in doing that, you need to cut back on the lemons so it's not oer-the-top 'too lemony' but just right.

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Awesome! Enjoy!!!

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I made this tonight and it was fantastic. It was very lemony, but I LOVE lemon so I wouldn't have it any other way. I used canned artichokes for financial and convenience purposes and it still turned out great. I really recommend this recipe.

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I used frozen artichoke hearts to save time....but absolutely love this. I made it for a dinner party and was a big hit!

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I used canned artichoke hearts instead of going through the hassel of cutting up fresh ones, but aside from that I followed the recipe exactly. Like a few other reviewers mentioned, I thought the outcome was a little too oily. The flavor was really fresh though and I added chopped up chicken to the leftovers which made it even better. I'll probably make this again and will just cut back on some of the oil.

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The lemon-braised artichokes part of this recipe is one of my all-time favorite recipes because it results in luscious, melt-in-your-mouth artichokes full of creamy rich flavor every single time. I have converted two strident artichoke-haters with this recipe. We make this recipe all the time so I have lots of thoughts on it. This recipe is infinitely adaptable and perfect in every permutation. (Sorry for how long this review is
The amount of liquid (1/2 cup to 4 large artichokes is important because otherwise you won't get a good braise on all your artichokes. However, we've found that the type of liquid doesn't matter. We have made this recipe with 1/4 oil plus 1/4 dry white wine, or 1/4 olive oil plus 1/4 light vegetable broth, or equal amounts of olive oil, dry white wine and broth resulting in 1/2 cup of liquid. We prefer combining the olive oil with other liquids because it results in healthier, less oily, and more flavorful artichokes. My favorite liquid combo is the wine, oil, and broth, but all of them work well.

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Several friends gathered to prepare all the recipes from Michael's "Let the Sunshine In" episode. This was our favorite. The flavors are wonderful and this pasta could easily be served as the main dish. Thanks, Michael!

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We prepared this for company and it was a great hit!!