Fiesole Artichokes and Pasta

To say that I’ve been obsessed with artichokes would be an under statement.  Green, sangria, and these delightful baby fiesoles have been cooked and consumed this month.

I found sometimes the simplest is the best, like the combination of artichokes, pasta and a tart and tangy ginger lime buerre blanc it becomes a ménage et tois made in heaven.

The preparation is easy.

Fiesole Aartichokes with Pasta and Lime Ginger Buerre Blanc 

• 12 or so fiesole artichokes
• 4 cloves of garlic chopped
• 1/2 pound of your favorite pasta I used linguine
• 1 slick butter
• 5 limes juiced and zested
• 1 inch piece of ginger

1. Place a pot with salted water on stove to cook your favorite pasta.  I used linguine.
2. Trim down baby artichokes and quarter.  Toss in a pan with water, salt and garlic. Simmer until tender.
3. While the artichokes and pasta cook make your buerre blanc.
4. In a non-reactive pan squeeze 5 limes, grate a one inch piece of ginger, a small shallot and a splash of white wine.  Place on stove and simmer on low until the liquid is reduced by 75%.  Remove from heat and whisk in 1 stick of butter that has been cubed one piece at a time.  Add salt, you’ll be surprised at the amount you’ll need, or at least I am, but alas I’m a classic under salter. When  you’re finished you should have a “creamy” buerre blanc.
5. Strain pasta and place in large bowl.  Strain artichokes and add to pasta.  Pour buerre blanc over and toss.